Easy Leftover Rotisserie Chicken Stock
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. Making chicken stock from a rotisserie chicken stock helps stretch your food dollar and makes a dynamite stock. Put a cape on that bird — cause it’s SUPER.
Table of Contents
- 1 Use leftovers for rotisserie chicken stock
- 2 Ingredients for rotisserie chicken broth:
- 3 What is the difference between boxed broth and homemade
- 4 How to make broth from chicken bones
- 5 4 ways to make chicken stock
- 6 Straining chicken stock from the bones
- 7 Rotisserie chicken stock FAQ’s
- 8 Leftover Rotissserie Chicken Stock
Use leftovers for rotisserie chicken stock
Rotisserie chickens are always on my list when I go to Costco. It’s the convenience factor. I make a salad, pour some wine, and voilà, dinner is served.
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After every morsel of chicken is devoured or used in these enchiladas, or an authentic chalupa, curried chicken salad or pasta salad, the bones and that residual wobbly gelatinous chicken goo in the bottom of the container get their time to shine and make 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. Who knew?
Ingredients for rotisserie chicken broth:
- Leftover rotisserie chicken carcass -and any residual drippings or gelatinous goo.
- Carrots – You don’t need to peel or or dice them. Just give the carrots a rough chop.
- Celery – You can use all parts of the celery right up to the leaves.
- Onion – I use yellow onions, but you can also use red or white onions.
- Parsley – No need to chop, just toss in a few stems.
- Dried Bay Leaves – have a mentholated aroma, but don’t worry, the chicken broth won’t taste like Vick’s.
- Whole Peppercorns – Seasons the chicken broth without overpowering.
- Fresh Cold Water – enough to cover the chicken carcass.
This ingredient list is pretty standard for most homemade chicken stock recipes, but most use whole chickens, and they cook the crap out of them. After the meat has been cooked to oblivion, it becomes tough and unappetizing — not something you want floating around in your chicken soup.
Why this chicken stock recipe is better (IMO)
One famous recipe (Ina Garten’s) uses three whole 5-pound chickens for her stock — and then she discards the meat – probably because it’s been cooked to death and is dry and chewy. Blasphemy.
To me that’s a waste (and I LOVE INA). Sure, her stock might taste good — but come on — 3 chickens?
My mantra is waste not, want not. This stock uses a leftover chicken carcass plus any leftover skin and drippings to make a delicious homemade rotisserie chicken broth that’s great for soups, making sauces and fortifying stews.
What is the difference between boxed broth and homemade
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 one first — life-altering.
There is NO COMPARISON between store-bought canned or boxed “chicken stock” and the real deal.
Real rotisserie chicken stock has a silky mouth feel from the collagen 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 right now. However, when there’s leftover rotisserie chicken in the house, it’s worth the 15 minutes of prep to make chicken broth from the carcass.
Homemade stock is easier than you think
I’m not exaggerating here – making homemade chicken stock with a leftover chicken carcass or rotisserie chicken is TRULY easy.
With only 10 to 15 minutes of hands-on prep – corralling the bones into the pot and giving the veg a rough chop – you can have homemade chicken stock ready to use, store or freeze for later.
Just simmer the stock with a tight-fitting lid (see methods below), and when it’s done, strain off the solids.
What’s the best method to make chicken stock?
Which brings me to my third point… You can make/simmer your stock ANY WAY YOU LIKE.
If you’re more of a stovetop/dutch oven person. Go for it.
If you can’t live without your crock pot or slow cooker, this leftover chicken stock recipe is for you.
If time is of the essence, whip up your leftover rotisserie chicken stock using your old-fashioned rocky-top pressure cooker or that “look what I got for Christmas” Instant Pot.
How to make broth from chicken bones
- Place the chicken carcass and any gelatin 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, and turnips and add them to the pot.
4 ways to make 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 2 hours.
Homemade chicken broth 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 (the classic type):
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 15 minutes. Remove the rotisserie chicken stock from the heat and reduce the pressure naturally.
Making stock in an Instant Pot:
Set the Instant Pot to the Soup setting and set the timer to 15 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete; it 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.
Straining chicken stock from the bones
The last step is simply to remove the carcass and bones then strain the stock and vegetables through a fine mesh strainer.
- I recommend using a large bowl or glass measuring cup that can hold at least 4-8 cups of liquid with a pour spout to strain the homemade chicken stock into. (Note: if it’s smaller, you’ll have to strain it in batches.)
- Use a large fine mesh strainer (not a colander) set securely over the bowl.
- Pour or ladle the rotisserie chicken stock (solids and liquids) into the strainer.
- Use a wooden spoon to press down on the solids, releasing the excess liquid and giving you a richer-tasting broth.
- Discard the solids and continue to strain the homemade chicken stock using this method.
- Transfer the broth to a storage container.
Rotisserie chicken stock FAQ’s
It lasts for up to two weeks (maybe more). Honestly, I’ve always used it within a week of making it.
Yes, but this recipe doesn’t make an excessive amount of broth, so there’s no reason to can it.
Yes. This stock freezes well. You can freeze it in plastic containers or ice cube trays. (Transfer cubes to a zip-top bag when set and keep them for up to 3 months).
Yes. Chicken stock/broth is gluten free.
Yes!
Yes. I use Costco rotisserie chickens to make this bone broth all the time! I like them because the chickens are big and come in plastic containers holding drippings that can be added back to the stock. Those drippings add flavor, body, and a velvety mouth feel to your chicken stock.
Yes – so long as that chicken was kept well-wrapped in the refrigerator. Additionally, if you don’t have time to immediately make chicken broth from the carcass, it can be frozen until you’re ready.
Use homemade rotisserie chicken broth in these recipes:
- Southwestern Chicken Taco Soup with Black Beans
- Chicken and Cornmeal Chive Dumplings
- Traditional Italian Pasta Fagioli Recipe
- Italian Wedding Soup
- Lemon Chicken Artichoke Skillet
More easy homemade stocks and broths:
- Shrimp Stock
- Homemade Instant Pot Bone Broth (with beef neck bones)
- Easy Homemade Lobster Stock
- Homemade Vegetable Broth
- Homemade Turkey Stock from leftover Thanksgiving Turkey
Leftover Rotissserie Chicken Stock
INGREDIENTS:
- 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
- 6 cups cool water
DIRECTIONS:
FOR STOVETOP OR DUTCH OVEN METHOD:
- 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 with the lid slightly askew to let a little steam escape and simmer for at least one hour and up to two.
FOR SLOW COOKER OR CROCK POT CHICKEN STOCK:
- Add the leftover rotisserie chicken carcass to the slow cooker and add the remaining ingredients. Cover with the lid and set the crock pot to low. Cook 4-6 hours or until the broth has body and coats your tongue. The bones and cartilage should be nearly clean from any meat or skin falling off.
FOR THE PRESSURE COOKER/INSTANT POT METHOD:
- Combine the ingredients in the pressure cooker, seal the lid and bring to high pressure. Set the timer for 15 minutes and cook until the time is up. Let the pressure release naturally for 10 minutes, then you can use the quick release method to open the pot.
STRAINING LEFTOVER ROTISSERIE CHICKEN STOCK:
- 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 10 days or frozen in a plastic container for up to 3 months.
RECIPE VIDEO:
NOTES:
NUTRITION:
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This is the best chicken stock I’ve ever had. Didn’t have whole peppercorns, so I estimated the amount of pepper to use. Did the instant pot method, and it literally could not have been easier!!
I want to make a lot of broth, so I’m freezing the carcasses as I use them, and then making the broth when I have enough.
Anxious to try this. For the slow cooker or crock pot, the last sentence isn’t finished: Cook 4-6 hours or until the broth…
Fixed, thanks for letting me know!
I can’t believe how easy this is to make and how delicious the broth is. Thank you for this recipe.
I love this chicken stock! it’s so easy and flavorful. Perfect for soups. I’m going to use it to make a sauce to serve with pheasant breasts next.
Roasting bones is common for beef stocks but less so for chicken stock. If you were to roast the chicken bones, I suggest NOT cleaning the bones too aggressively, as that will help to add flavor. One of my tips for enriching stocks is to save the tips of chicken wings in the freezer to roast and add to stocks. The tips are generally a throw-away item, but they can add a lot of flavor to stocks.
Love this! I used 2 leftover rotisseries. I like to brown butter and garlic with the vegetables before adding the water to my pot.
I make this with lime and ginger for ramen noodles.
So many options!
With chicken broth I like to boil the bones til theyre a bit soft then i chop them up a bit to get to the marrow (aka “the good stuff”). Then I put them back and continue boiling ?
I have a question, if I purchase a rotisserie chicken from the store, and don’t finish the meat until day 5, can I still use the carcass and whatver meat is is leftover to make this recipe, or will it already be too long in the fridge and spoiled or too close to spoiling?
It should be fine to make stock with.
Hello is there protein in this broth when using rotisserie chicken? I need the protein so just want to make sure. If so do you know how much protein in each serving? Thanks!!
Each cup of stock has 4-5 grams of protein.
I use a fine mesh strainer in order to keep small pieces of chicken bones out of the stock. They can be dangerous.
I plan to can beef stew after the garden canning season. I would like to pressure can this chicken stock to use in it as I have no freezer space so how long should I process it?
I would recommend using a beef bone broth for your stew, instead of chicken (I have an excellent beef stew on this site) As far as canning the stock, I’ve never done this as I use the stock within a week of making it, but here’s a link on canning stock two ways (In the Instant Pot and on the stovetop).
I’m loving this easy way to make chicken stock. I’ve done it a few times now and hoping to continue on. 🙂
We don’t have Costco so I get sams club. I make my own stock with whole chicken but the carcass from rotisserie makes the best broth for gravy. I barely season it while cooking. Just thaw and add rue. It’s so flavorful and way better than packaged Gravy.
The recipe says to cover tightly to simmer and the narrative says to leave the lid askew to let the steam escape. Can you clarify?
Hi Mike!
Thanks for catching that. For the dutch oven/stovetop method the lid should be just slightly askew, so a little steam can escape. I fixed it in the recipe card. Thank you.
Perfect stock. I measure out 2 cups in quart size freezer bags. They freeze flat taking up less space. And when I go to use the stock I know what measurement I have in each bag.
Wouldn’t you eat the veggies?
You can, but they get rather soft.
We purchase a Costco rotisserie chicken at least once a week and I make this chicken stock afterwards without fail – made it at least 6 times since I found the recipe a couple months ago…. It is very good broth. The only difference for me is I use a home made beef bone broth instead of water which adds additional richness in both taste and texture.
For the $5 cost of the chicken and a few more $ forr veggies, etc…. this is one of the most cost effective things I know of. We get two meals, 6-8 cups of chicken broth and enough chicken salad spread for 6-8 sandwiches, which lead me to:
Others have commented about using the leftover vegies, puree them, etc. I have not seen any comments about using the leftover chicken meat – I have done this to make chicken sandwhich spread. NOW, it takes quite a bit more time to separate out the meat from everything else, but then chopping it up and mixing with traditional chicken salad ingredients makes for a great sandwich spread.
Great idea,Carl! I’m cooking up some stock right now!
Thanks for the great ideas Carl! I detest wasting all the leftover veggies and meat…and I’d planned on making chicken salad with most of the white meat anyway, before the broth.
Once cooled in the refrigerator overnight, do I skim the fat off the top?
If there’s a lot of fat on top, then. yes, you can skim it off, but it’s not necessary. I’ve never had so much fat rise to the top that it warrants removing.
This is a fantastically easy and delicious way to make excellent stock. I was so pleased the first time and have another batch as I type. My question is why can’t we use a colander to strain? I have a nice large metal one that seems perfect but also have a smaller mesh strainer that I could use. Very curious, please let me know.
The fine mesh strainer is better for removing sediment and makes a clearer broth. If you use a regular colander, bits and pieces of herbs or veg can slip through and cloud the stock.
I agree with your “waste not, want not” and collect peels from onions and carrots along with the green tops and bottoms of celery stalks in the freezer. When I make homemade chicken stock (using rotisserie carcasses, also collected in the freezer until I’m ready), I put enough water to just cover the carcasses, salt, pepper and a couple of bay leaves; while covered, bring to a boil, then reduce to a simmer (stay covered) for about 20 mins. Then, add the leftover veggie peels and simmer for another 20 mins. or so. Using the veggies from the beginning tends to make the broth a little bitter. Enjoy!!
My way…..cook chicken until cooked, remove from pot, let cool, remove meat. Return bones, skin to pot and continue to simmer, the longer the better.
Now you have a nice amount of tasty chicken to use as you desire.
We used our ninja food processor and blended the veggies into the stock after removing the bones. Thickens it up and makes it even more amazing!
That sounds incredible! Great idea and make sure nothing goes to waste!
I love this recipe! Instead of tossing the vegetables at the end we give them to our 16 month old with her lunch or dinner, she loves them and they are nice and soft!
I want to make chicken noodle soup for my sick family today and I want to make this homemade broth to get more nutrients than store bought, can I use the vegetables from the broth in my soup? Or do I discard the broth veggies and cut up new ones for the soup?
You can use the veg from the broth for your soup — they will be soft, but if that’s ok with you, no reason you can’t use them.
It’s absolutely amazing! Perfect for healthier diets too 🙂
One quick question: is the 27 kcal for the whole thing or each serving??
each serving.
Is it normal that mine turned to almost a gelatin consistency after it had been refrigerated overnight? Thank you!
It’s not just normal — it’s PERFECT. There are natural collagens in connective tissue and they render and break down into the stock as it simmers. If you’ve got stock that has a signature wiggle, you’ve made it RIGHT!