I'm glad you mentioned that the onion skin adds flavour, I've always wondered why recipes showed it still on and thought I was saving time from fishing out later in my broth (I usually make a basic creamed veggie soup for myself with the veggies once the broth is done cause they're soaked in delicious flavour)
Oh good! They’re phenomenal, even when I dice onions I love to save the skins in a freezer bag for future broths! And I bet your creamed veggie soup is delicious 😋
Hi! If I plan on going through it quickly, I use the large container at the end of the video. Another option I use sometimes is mason jars, 32 oz and 16 oz for already portioned sizes!
I'd imagine there will be some fat. It's up to personal preference if you want to leave it in. It'll definitely provide some richness and flavor if you leave it. You can also remove it and use it for cooking.
Great question, and Jack Scully’s response was exactly right! There is some fat that solidifies at the top, personally I like to keep it for the added flavor, but if you’d prefer to take yours off; I recommend using large mason jars to store it instead so it’s easier to scoop it out. When using the container in the video there isn’t enough fat in it to make a full layer- it breaks up floating on top and some sticks on the lid. Happy to answer any other questions! :)
why not just buy a raw chiecken, debone it and freeze the meat so you can always defrost fresh meat? eating 7 days old rotisery chicken seems kinda unnecesary
@@tendyxd this price point is much cheaper than the raw chicken I can get locally, plus it saves a lot of time having it already cooked. When I get it, I use it for the weekdays and cook fresh on the weekends, plus freezing this is an option as well! But to each their own :)
@@tendyxd no worries, this is not standard, they’re sold at a loss because it’s a popular draw to shop at the store Costco, which requires a yearly membership fee to shop there
My husband was teasing me about how many of these chickens I grab, but they are such a great budget friendly ingredient. Great video. 👍
Haha they really are! And now you can get even more bang for your buck! Please let me know if you try this out 😁
I'm glad you mentioned that the onion skin adds flavour, I've always wondered why recipes showed it still on and thought I was saving time from fishing out later in my broth (I usually make a basic creamed veggie soup for myself with the veggies once the broth is done cause they're soaked in delicious flavour)
Oh good! They’re phenomenal, even when I dice onions I love to save the skins in a freezer bag for future broths! And I bet your creamed veggie soup is delicious 😋
Great job getting every cent out of those chickens!
Thank you! It feels great to make use of every part!
how do you store the broth to use throughout the week?
Hi! If I plan on going through it quickly, I use the large container at the end of the video. Another option I use sometimes is mason jars, 32 oz and 16 oz for already portioned sizes!
Nice video. Does the broth have any fat that solidifies once it’s in the fridge? If so, do you scrape it off and remove it from the broth?
I'd imagine there will be some fat. It's up to personal preference if you want to leave it in. It'll definitely provide some richness and flavor if you leave it. You can also remove it and use it for cooking.
Great question, and Jack Scully’s response was exactly right! There is some fat that solidifies at the top, personally I like to keep it for the added flavor, but if you’d prefer to take yours off; I recommend using large mason jars to store it instead so it’s easier to scoop it out. When using the container in the video there isn’t enough fat in it to make a full layer- it breaks up floating on top and some sticks on the lid. Happy to answer any other questions! :)
@@QandErithank you both for the responses!
Of course! I hope you get a chance to try it out, there’s details in the description too! :)
why not just buy a raw chiecken, debone it and freeze the meat so you can always defrost fresh meat? eating 7 days old rotisery chicken seems kinda unnecesary
@@tendyxd this price point is much cheaper than the raw chicken I can get locally, plus it saves a lot of time having it already cooked. When I get it, I use it for the weekdays and cook fresh on the weekends, plus freezing this is an option as well! But to each their own :)
@@QandEri im from europe, didnt know raw chicken is more expensive than rotiserie in america soo weird to me
@@tendyxd no worries, this is not standard, they’re sold at a loss because it’s a popular draw to shop at the store Costco, which requires a yearly membership fee to shop there