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A jar of chicken stock from rotisserie chicken on the table.

Chicken Stock From Rotisserie Chicken

Rotisserie Chicken Stock is a soup-lover’s dream to have on hand at home through the colder months. The broth is made from simmering the leftover bones with sauteed carrots, leek, celery, and garlic, and classic herbs.
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Course: Soup, Stocks and Broths
Cuisine: American
Keyword: chicken stock from rotisserie chicken, homemade chicken stock, rotisserie chicken stock
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 - 8 cups
Calories: 41kcal
Author: Lyn Croyle

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

Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 34mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3725IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg