Get the most from your rotisserie chicken by using it to make rotisserie chicken stock. This homemade stock recipe is so easy to make and full of rich in flavor.
Using rotisserie chicken, even one from Costco, is one of my “get dinner on the table fast” hacks. You have to love that the chicken is already cooked, inexpensive and super versatile. I like to use the meat for things like chicken croquettes, chicken salad, sandwiches and more.
What makes this so good
- Easy to make – This is a simple dump and cook recipe. All the ingredients go in one cooking vessel and then cooks to perfection.
- Cost effective – A great way to not waste anything from the chicken. Once you are finished using the meat, save the bones to use the chicken to it’s full potential. Store bought stock can be expensive and making it homemade is a wonderful way to save.
- Flavor – The flavor of homemade stock can’t be beat. It’s so much better than store bought chicken stock. Simmering the bones with vegetables gives this stock a rich, smooth taste. Perfect for using for things like soups and stews.
Rotisserie chicken carcass – Remove meat from carcass so you are left with remaining skin and bones. Be sure to keep any leftover drippings or gelatin found at the bottom of the container.
Celery – Wash and then rough chop celery stalks into 3 or 4 pieces.
Onions – Use one medium onion. Remove outer pieces and cut into chunks. (If you are in a hurry, it’s ok to leave the skin on.)
Carrots – Use 2-3 carrots. Wash the carrots but no need to peel. Rough cut into 2-3 pieces.
Parsley – Small bunch of fresh parsley.
Bay leaves – You can use dried or fresh bay leaves.
Salt and pepper – You can use ground pepper or whole peppercorns.
Water – You will need enough to cover the carcass. I use around 10-12 cups. I also recommend filtered water if you can. This gives the stock a nice, clean taste.
Optional – garlic cloves, turnips, thyme, rosemary, leeks
How to make stock from rotisserie chicken
- Start by placing your chicken carcass in a large stock pot, slow cooker or Instant Pot. Pour in any leftover drippings and gelatin that has collected at the bottom of the chicken container.
- Top with roughly chopped celery, onions and carrots. Add bay leaves, salt and pepper and fresh parsley.
- Cover with filtered water. I typically use 10-12 cups of water.
- Cook one of the 3 methods below.
- Carefully remove the bones and carcass and strain the bone broth through a strainer.
- Use immediately or keep in the refrigerator for 4-5 days.
3 ways to cook the stock
Stove top: Heat over medium heat until it comes to a boil. Reduce the heat until it comes to a simmer. Cover the pot with a lid and let it cook for 2 hours.
Instant Pot: ***Make sure not to add water past the fill line in the pot. Put the Instant Pot setting to “Soup” and set the Instant Pot timer to 30 minutes. Once the 30 minutes is up and the buzzer sounds, let it do a natural pressure release. Remove lid.
Slow cooker: Place everything in the slow cooker and cook for 4-6 hours on low. If you are in a hurry you can cook on high for 2-3 hours.
How to store and freeze
Store: Let the stock completely cool and put in an airtight container like a jar with a lid. Keep in the refrigerator for 4-5 days.
Freeze: This stock can also be frozen in jars or a freezer safe container. I also like pouring the stock in ice cube trays and freezing it into cubes. Freeze for 2-3 months.
- Don’t have time to make the broth immediately? You can freeze the carcass for up to 3 months.
Difference between stock, broth and bone broth?
Bone broth is similar to stock. One big difference is the length of time it’s cooked. To achieve a true bone broth, you will want to let the stock simmer anywhere from 12-24 hours.
Chicken stock is made with leftover bones, vegetables and water. Most of the meat has been removed from the bones. Chicken broth is made using more of the actual meat and vegetables. Bone broth is somewhere in between. You want to cook it long enough to extract the collagen and nutrients from the bones so it is simmered for a longer time.
More easy chicken recipes
- Crockpot chicken spaghetti
- Instant Pot pulled chicken
- Buffalo chicken pasta
- Chicken lasagna
- Jerk chicken bowls
Rotisserie Chicken Stock
- 1 rotisserie chicken carcass
- 2 carrots
- 4 celery hearts
- 1 onion
- 2 bay leaves
- 1/2 cup fresh parsley
- 1 tablespoon salt or more to taste
- 1/2 tablespoon ground black pepper If you don't want the pepper showing in the stock, substitute with whole peppercorns.
- 10-12 cups water
- Place chicken carcass in stock pot, slow cooker or Instant pot.
- Add in cut onion, carrots, celery, bay leaves, parsley and salt and pepper.
- Pour water over carcass and vegetables to cover.
- Once you cook via one of the methods below, carefully remove the carcass and strain the broth through a mesh strainer. Use immediately or let cool and store in the refrigerator.
- Bring to boil over medium heat. Turn heat down to simmer. Cover with a lid and cook 2 hours.
- ***Make sure not to add water past the fill line in the pot. Put the Instant Pot setting to "Soup" and set the Instant Pot timer to 30 minutes. Once the 30 minutes is up and the buzzer sounds, let it do a natural pressure release. Remove lid.
- Add chicken carcass, vegetables, bay leaves, parsley salt and pepper to slow cooker. Cover and cook on low 4-6 hours or high 2-3 hours.