Rotisserie Chicken Stock (or Broth)
Inside: How to make homemade chicken stock using leftover rotisserie chicken bones, cartilage and skin. Use your favorite method (stovetop, crockpot, pressure cooker or Instant Pot) and make an outstanding rotisserie chicken stock.
Have you 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 four simple methods for making 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 $6 at Costco)—is genius. They’re delicious for quick family dinners, and so many recipes call for cooked chicken that it makes sense to have one on hand at all times.
Therefore, rotisserie chickens are always on my list at Costco. It’s the convenience factor. I make a salad, pour some wine, and voilà, dinner is served.
Leftovers can be used in these enchiladas, authentic chalupas, curried chicken salad or chicken and shrimp fried rice. After that, the bones and the residual wobbly, gelatinous chicken goo in the bottom of the container get their time to shine, because that carcass has more to give. (And if you want to skip the store altogether, here’s how to make rotisserie chicken at home.)
Making chicken stock from a rotisserie chicken helps stretch your food dollar and makes a dynamite stock. Put a cape on that bird—because it’s SUPER.
Why you’ll love this recipe:
- Making chicken broth from scratch is a snap with some water and a few staples from the vegetable bin.
- You use every bit of the chicken so nothing goes to waste.
- It’s flavorful and healthy with nothing artificial.
- 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 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 Vicks.
- Whole Peppercorns – To season the chicken broth without overpowering.
- Fresh, Cold Water – enough to cover the chicken carcass.
Why this chicken stock recipe is better (IMO)
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.
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—three 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, sauces and fortifying stews.
What is the difference between boxed broth and homemade
I have two things to say if you’ve never made your own stock. #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 mouthfeel 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 you 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.
Making homemade stock is easier than you think
I’m not exaggerating here—making homemade chicken stock with leftover chicken carcasses 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 vegetables 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 crockpot 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 at 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, such as carrots, onions, parsnips, and turnips and add them to the pot.
Four 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 it’s slightly 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 ingredients to the pot and close the lid (follow the manufacturer’s instructions for 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:
The Instant Pot is a game-changer for chicken stock — what takes 2 hours on the stovetop happens in about 30 minutes total, and the results are outstanding. Place the carcass and vegetables in the pot and cover with cold water, but don’t fill past the max fill line — usually about ⅔ full. Seal the lid with the vent closed and set to high pressure using the Soup or Manual setting for 15 minutes.
Here’s the important part: let the pressure release naturally. Don’t rush it with a quick release — a slow natural release (about 15-20 minutes) gives the collagen more time to fully integrate into the stock, which means a richer, more gelatinous finished product. Once the float valve drops, carefully remove the lid, and you’ll be hit with the most incredible aroma. The stock will look a little cloudy straight out of the pot — that’s normal. Straining it through a fine mesh strainer clears it right up.
One thing to note: the Instant Pot concentrates flavors quickly, so the finished stock may be slightly more intense than a stovetop version. That’s a good thing for soups — just taste before you add extra salt to a recipe.
Want to take it further? Make rotisserie chicken bone broth.
Stock and bone broth are cousins, but they’re not twins. The difference comes down to time and intention. This rotisserie chicken stock simmers for 1-2 hours — long enough to draw out flavor, collagen and body from the bones. Bone broth pushes that further, extracting maximum collagen and minerals through a longer, lower simmer.
To turn this stock into a proper bone broth, skip the vegetables (they’ll go mushy) and simmer the carcass alone for 4-6 hours on the stovetop or 8-10 hours in the slow cooker. The finished broth should turn completely gelatinous when chilled — not just slightly jiggly, but a firm, quivering gel. That’s the collagen you’re after, and it’s what gives bone broth its legendary silky mouthfeel and nutritional street cred.
A splash of apple cider vinegar (about 1 tablespoon) added at the start is said to help draw minerals out of the bones. It won’t make the broth taste like vinegar — it cooks off — but it may give the extraction process a little boost if you’re going full bone broth mode.
For the fastest bone broth method, use your Instant Pot. Cook the carcass at high pressure for 90 minutes with a natural release, and you’ll get deep, gelatinous results in a fraction of the time. I’ve got a full Instant Pot Bone Broth guide if you want the complete rundown.
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 (one that can hold at least 4-8 cups of liquid) with a pour spout–it makes it easier to pour the homemade chicken stock into storage containers.
- Use a large fine mesh strainer (not a colander) set securely over the bowl.
- Pour or ladle the rotisserie chicken stock (solids and liquids) through the strainer and into the bowl.
- Press the solids down against the strainer with a wooden spoon. This releases excess liquid and gives 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
3 to 4 days, per USDA guidance. If you won’t use it by then, freeze it. It keeps for up to 3 months.
Yes, but this recipe doesn’t make gallons of chicken 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 with drippings you can add back to the stock. Those drippings add flavor, body, and a velvety mouthfeel to your chicken stock.
Only if it’s been frozen. Cooked chicken keeps 3 to 4 days in the fridge, so freeze the carcass if you can’t get to it by then.
Use homemade rotisserie chicken broth in these recipes:
- Southwestern Chicken Taco Soup with Black Beans
- Chicken and Cornmeal Chive Dumplings
- 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
Rotisserie Chicken Stock or Broth
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 1 leftover rotisserie chicken carcass in a large stock pot or Dutch oven. Add 2 medium carrots, 2 stalks celery, 1 medium onion, 5 sprigs fresh parsley, 1 bay leaf and 10 whole peppercorns. Cover with 6 cups cool water and bring to a boil. Reduce heat to 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, (don't fill it past ⅔ full line) 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 15-20 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:
- Store the stock in an airtight container for a week to 10 days or freeze stock for up to 3 months.
- You can freeze several leftover chicken carcasses (skin and bones) in a freezer-safe storage bag until you’re ready to make a big pot of rotisserie chicken stock. Just be sure to have a pot large enough to hold everything.
- If your rotisserie chicken comes in a plastic container, be sure to use the gelatinous remnants. That’s the best part.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin “Leftover Rotisserie Chicken Stock” For Later!
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!