Use your leftover rotisserie chicken bone to create chicken stock and leftover meat to make delicious Korean-style porridge (juk)!
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Ingredients:
1 leftover rotisserie chicken with the bones
1 onion
2 garlic cloves
4 cups of rice
1/2 tbsp hondashi powder
salt and pepper to taste
green onions to garnish
Instructions:
Boil 5 cups of water with leftover rotisserie chicken bones for 10 minutes. Set aside.
Dice onion and garlic cloves.
Saute the onion and garlic cloves in a large pot over medium heat until onion is translucent.
Add rotisserie chicken and saute.
Add chicken stock and rice, mix well.
Boil for 15 minutes or until desired consistency.
Add hondashi powder, salt and pepper to taste.