Rotisserie Chicken Stock
Chicken Stock from Rotisserie Chicken is the most budget-friendly way to get every last drop of flavor and nutrition from a bird you’ve bought at the store and already enjoyed.
Save those bones! They’re worth it, especially when you see how straightforward this recipe is. We all know soups taste better when they’re made from scratch, and this easy chicken stock helps you get ahead of the game, so you have a delicious soup base ready to go at a moment’s notice.
Why This Rotisserie Chicken Stock Recipe Rocks!
Use this turkey stock recipe with this Turkey Wild Rice Soup or Minestrone Soup with Chicken. For a vegetarian option, try my Instant Pot Vegetable Stock.
Ingredients + Substitutions
- Rotisserie Chicken Carcass: Throw in the bones, wings, any extra meat pieces and even the skin if you want. Note that if you include the skin you may need to skim off the broth after it cools.
- Carrots, Leek, and Celery: The classic aromatics that bring depth and flavor to the broth. You could also use yellow onion or shallots here instead of a leek.
- Garlic: Two cloves are all you need for a little added punch of flavor while sauteing the veggies.
- Bay Leaf, Parsley, Thyme or Rosemary, Peppercorns, and Salt: I love using fresh herbs but dried herbs work too. These are what bring in all of that savory, tasty flavor. You can use Italian seasoning if that’s what you have on hand. The amount of salt you need may depend on your rotisserie chicken so you’ll want to salt the broth to taste towards the end of making it.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Chicken Stock from Rotisserie Chicken
Here’s exactly how to make rotisserie chicken stock – so easy, right? Chop the carrots, celery, leek, and garlic and get all of your spices measured out. Let's get cooking!
Step 1: Saute. Heat the olive oil in a large pot on the stove. Add the carrots, leek, celery, and garlic and cook for 6-8 minutes or until softened.
Step 2: Add the Chicken Carcass and Herbs. Add the rotisserie chicken bones along with the bay leaf, herbs, and peppercorns to the pot. Pour the water over the top. Heat to a low boil and then reduce the heat to a simmer. Cook for 3-4 hours. The longer you cook the broth, the more flavor it will have.
Step 3: Strain. Strain the finished broth using a fine mesh strainer.
Step 4: Enjoy. Now the broth is ready to use! Allow it to cool completely before storing in the fridge or freezer. You can add water to end up with 8 cups if you want but it will dilute the flavor some.
Handy Tip: Simmer Don't Boil
Note that if the temperature is too high, your water may evaporate. Try to cook the broth at a low temperature to prevent evaporation or add water to the pot as needed. I usually lose about 2 cups of broth but I find it more flavorful.
Alternate Cooking Methods
- Instant Pot: Cut down on cooking time for this chicken stock with rotisserie chicken while still keeping all the flavor by using a pressure cooker. Cook the veggies using the saute setting. Then add the chicken bones and herbs with enough water to cover while being mindful not to exceed the max fill line, then seal and cook for about 45-60 minutes. Allow the pressure to release naturally. Then open and strain the broth before storing it.
- Slow Cooker: Saute the vegetables in a skillet on the stove. Then transfer everything to your slow cooker to cook on low temperature for 10-12 hours. Then strain and store as directed.
Soup-er Toppings & Serving Suggestions
- Upgrade Soups & Stews: Add the stock from rotisserie chicken to hearty soups like classic chicken noodle soup or any other favorite soup.
- Enhance Rice Dishes: Use the chicken broth as a base for cooking rice, risotto, or other grains to infuse extra flavor without needing heavy seasoning.
- Perfect for Gravy or Casseroles: This stock works well as an added liquid for gravy recipes or casserole dishes – it adds a ton of flavor!
- Comforting to Sip: If you’re struggling with nausea or just not feeling great, sipping on broth can help you feel better and nourish your body.
Making Homemade Stock Tips
- Cut the Carcass. Use kitchen shears to cut the carcass into pieces that will fit in your pot.
- Start with Cold Water. When making homemade chicken stock, use cold water to help keep the broth clear instead of cloudy.
- Keep the lid on. Keep the pot covered while simmering avoid splatters.
- Skim off extra fat. Skim out any excess after the broth has cooked and cooled for a bit.
- Storage tips Store in the fridge for up to four days or freeze it in an airtight container for 4-6 months. I like to freeze it in small portions using Souper Cubes so I can pull out just what I need for a recipe.
- Low-Sodium stock. Skip the salt and use fresh herbs or salt-free seasoning to keep the broth flavorful without the extra sodium.
- Oil-Free chicken stock. Skip sauteing the vegetables at the start.
Recipe FAQs
Cool it down as quickly as possible before refrigerating or freezing. An easy way is to put your pot in the sink and surround it with ice and ice water. Once it's cooled slightly you can finish cooling it uncovered in the fridge. Once it's fully cool you can add the lid and transfer to the freezer.
Broth has a thinner consistency and is usually used in soup recipes. Chicken stock is thicker and is usually used in cooking recipes to give more flavor.
More Soup Recipes to Make with Homemade Chicken Broth
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Chicken Stock From Rotisserie Chicken
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 carrots sliced
- 1 large leek white parts sliced
- 2-3 stalks celery
- 2 cloves garlic
- 1 rotisserie chicken carcass
- 2 bay leaves
- 4-5 sprigs parsley
- 2-3 sprigs thyme or rosemary
- 8-10 black peppercorns
- 8 cups water
- Salt to taste optional
Instructions
- Heat olive oil in a large pot on the stove. Add carrots, leek, celery, and garlic and cook for 6-8 minutes until softened.
- Add chicken carcass, bay leaf, herbs, and peppercorns to pot. Pour water over the top. Heat to a low boil and then reduce heat to a simmer. Cook for 3-4 hours. The longer you cook, the more flavor your broth will have.
- Strain finished broth using a fine mesh strainer. Allow to cool completely and store in the fridge for up to four days or freeze for up to 3 months.
Recipe Tips
-
- Cut the Carcass. Use kitchen shears to cut the carcass into pieces that will fit in your pot.
-
- Start with Cold Water. When making homemade chicken stock, use cold water to help keep the broth clear instead of cloudy.
-
- Keep the lid on. Keep the pot covered while simmering avoid splatters.
-
- Skim off extra fat. Skim out any excess after the broth has cooked and cooled for a bit.
-
- Storage tips Store in the fridge for up to four days or freeze it in an airtight container for 4-6 months. I like to freeze it in small portions, so I can pull out just what I need for a recipe.
-
- Low-Sodium stock. Skip the salt and use fresh herbs or salt-free seasoning to keep the broth flavorful without the extra sodium.
-
- Oil-Free chicken stock. Skip sauteing the vegetables at the start.
Nutrition
