Ever made chicken stock from bones? It’s easy, and this leftover rotisserie chicken stock is WAY better than the canned, store bought variety. Learn the 4 simple methods for how to make broth from chicken bones.
Sliced bread aside, I believe that rotisserie chicken is one of the greatest inventions ever. I mean a hot roasted chicken, ready to go — for under $10 (and only about $5 at Costco). Genius. They’re hot, delicious and there’s so many healthy rotisserie chicken recipes that you’ll never get bored. And, even after you’ve picked the bones clean, that carcass has more to give. Easy leftover rotisserie chicken stock helps stretch your food dollar and makes a dynamite stock. Put a cape on that bird — cause it’s SUPER.
Rotisserie chickens are a constant on my list when I go to Costco or Publix. It’s the convenience factor. Put together a salad and pour some wine and voilà, dinner is served. After every morsel of chicken is devoured or used in these enchiladas, chalupas, curried chicken salad or pasta salad, the bones and that residual wobbly gelatinous chicken goo get their time to shine and making chicken broth from scratch is a snap with some water and a few staples from the vegetable bin. Bonus: bone broth may be the key to youthful skin.
If you’ve never made your own stock before, I have two things to say. #1 – it’s life-altering. #2 – it’s easier than you think. Oh, and #3 – you can make it on the stove, in your crock pot, pressure cooker or instant pot. Let’s start with the obvious — life-altering. There is NO COMPARISON between store-bought canned or boxed “chicken stock” and the real deal. Real stock has silky mouth feel from the collagen that’s released from the bones. It glides across your tongue, coating it with rich umami flavor. Store bought is little more than salt and water with “chicken flavor”. I’m not judging for using the store-bought stuff in a pinch. Heck, I’ve got two cartons in my pantry now, but when there’s leftover rotisserie chicken in the house, it’s worth the 15 minutes of prep to make chicken broth from the carcass.
How To Make Broth From Chicken Bones
- Place the chicken carcass and any gelatin that’s collected in the bottom of the container into a large stock pot, dutch oven, crock pot or Instant Pot.
- Cover with fresh, cold water.
- Add whole peppercorns and bay leaves.
- Roughly chop the vegetables like carrots, onions carrots, parsnips, turnips and add them to the pot.
4 Methods To Make Rotisserie Chicken Stock
In a Stock Pot/Dutch Oven: Bring the ingredients to a low boil, reduce the heat to a simmer and place the lid on the stock pot so that it’s just askew and some steam can escape. Simmer the rotisserie chicken stock for 1 hour.
In a Crock Pot: Add all the ingredients to the crock pot and cook on high for 2-3 hours or low for 4-6 hours
In a Pressure Cooker: Add all the ingredients to the pot and close the lid (follow the manufacturer’s guide for instructions on how to close the lid). Bring the pressure cooker to a simmer and cook for 10 minutes. Remove the rotisserie chicken stock from heat and let the pressure reduce naturally.
In an Instant Pot: Set the Instant Pot to the Soup setting and set the timer to 7 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
The last step is simply to remove the carcass and bones then strain the stock and vegetables through a fine mesh strainer.
That’s it. You can use the rotisserie chicken stock right away or refrigerate it for up to a week. (You can even freeze it for a few months if you want.) This recipe makes about 4 cups of easy homemade chicken stock.
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Leftover Rotissserie Chicken Stock
Don't toss that carcass! Your picked-over rotisserie chicken can have new life in a homemade chicken stock. Easy to make and perfect for soups, stews or any other place you'd use broth or stock.
- 1 leftover rotisserie chicken carcass and any drippings or gelled consomme left in the container
- 2 medium carrots roughly chopped
- 2 stalks celery roughly chopped
- 1 medium onion roughly chopped
- 5 sprigs fresh parsley
- 1 bay leaf
- 10 whole peppercorns
- 5 cups cool water
Place the chicken carcass in a large stock pot or dutch oven. Add the carrots, celery, onion, parsley, bay leaf and peppercorns. Cover with water and bring to a boil. Reduce heat to a medium low, cover tightly with a lid and simmer for one hour.
Set a fine mesh strainer over a large bowl or glass measuring cup. Using tongs remove the chicken carcass and discard. Working in batches, ladle the broth and vegetables into the sieve. Press on the solids to remove as much liquid as possible. Discard solids.
Broth can be refrigerated for 5-7 days or frozen in a plastic container for up to 3 months.
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