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There’s nothing quite like homemade chicken stock to take your soups, sauces, and risottos to the next level. And the best part? You don’t need to start from scratch with raw chicken—using a rotisserie chicken makes it incredibly easy and packed with flavor. This Easy Rotisserie Chicken Stock is rich, nourishing, and the perfect way to get every last bit of goodness out of your store-bought or homemade rotisserie chicken.
Picture this: a pot simmering on your stove, filling your kitchen with the cozy aroma of slow-cooked herbs and spices. The broth turns golden and velvety, loaded with deep, roasted chicken flavor. Whether you’re making soup, sipping it straight from a mug, or using it as a base for sauces, trust me, once you try this homemade version, you’ll never go back to store-bought again!
Why You’ll Love This Recipe
Incredibly Easy: No need to roast bones—just use a leftover rotisserie chicken.
Budget-Friendly: Get the most out of your rotisserie chicken by using every bit of it.
Rich and Flavorful: Slow simmering extracts deep, comforting flavors.
Nutrient-Packed: Homemade stock is loaded with collagen, minerals, and immune-boosting benefits.
Versatile: Use it in soups, stews, sauces, risottos, and more!
Ingredients in Easy Rotisserie Chicken Stock
Rotisserie Chicken Carcass: The backbone (literally!) of this flavorful stock.
Water: The base that extracts all the goodness from the chicken bones.
Carrots: Adds natural sweetness and depth.
Celery: A classic stock ingredient for a well-rounded, savory flavor.
Onion: Brings richness and balance.
Garlic: Because everything tastes better with a little garlic.
Bay Leaves: Infuses a subtle earthiness.
Peppercorns: Adds a gentle warmth without overwhelming the broth.
Fresh Herbs: Thyme and parsley add fresh, aromatic notes.
Apple Cider Vinegar: Helps extract nutrients from the bones.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Chicken Carcass: Remove any leftover meat from the rotisserie chicken and set it aside for other recipes. Place the bones and skin in a large pot.
Add the Vegetables and Herbs: Toss in carrots, celery, onion, garlic, bay leaves, peppercorns, and fresh herbs.
Fill with Water: Pour enough water to fully cover the ingredients, about 10–12 cups.
Simmer Slowly: Bring to a gentle simmer over medium-low heat. Avoid boiling, as this can make the stock cloudy. Let it simmer uncovered for 3–4 hours.
Strain the Stock: Use a fine-mesh sieve or cheesecloth to strain out solids, leaving only the rich, golden broth.
Cool and Store: Let the stock cool before transferring it to jars or airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
How to Use Easy Rotisserie Chicken Stock
For Soup: The ultimate base for homemade chicken soup, ramen, or vegetable soup.
In Sauces: Adds depth and richness to gravies, pan sauces, and creamy pasta dishes.
For Cooking Grains: Swap water for stock when cooking rice, quinoa, or couscous for extra flavor.
As a Warm Drink: Sip it straight with a pinch of sea salt for a nourishing, gut-friendly boost.
For Braising: Use it to braise meats or vegetables for deeper flavor.
Additional Tips
Don’t Skip the Vinegar: It helps extract nutrients from the bones, making your stock extra nutritious.
Avoid Over-Salting: It’s best to salt your dishes later rather than adding too much salt to the stock.
Use a Slow Cooker or Instant Pot: For a hands-off approach, cook in a slow cooker on low for 8–10 hours or pressure cook in an Instant Pot for 90 minutes.
Freeze in Portions: Use ice cube trays or small containers for easy portioning.
Roast the Bones for Extra Flavor: If you have time, roasting the chicken carcass before simmering will deepen the stock’s flavor.
FAQ Section
Q1: Can I make this stock in a slow cooker?
A1: Yes! Let it cook on low for 8–10 hours for deep flavor.
Q2: How long does homemade chicken stock last?
A2: It stays fresh in the fridge for up to 5 days and in the freezer for up to 3 months.
Q3: Can I reuse the bones for a second batch of stock?
A3: You can, but the second batch will be much weaker in flavor and nutrients.
Q4: Do I have to skim the fat off the top?
A4: It’s up to you! If you like a richer stock, leave it. If you prefer a lighter stock, skim off the fat once it cools.
Q5: Can I add other vegetables?
A5: Absolutely! Leeks, mushrooms, or parsnips can add extra depth.
Q6: Can I use fresh chicken instead of rotisserie?
A6: Yes, but you may want to roast the bones first to get that deep, roasted flavor.
Q7: Why is my stock cloudy?
A7: Boiling too hard can make stock cloudy—keep it at a gentle simmer for the best clarity.
Q8: Can I use frozen chicken bones?
A8: Yes! You can collect and freeze leftover bones to use later.
Q9: What’s the difference between stock and broth?
A9: Stock is made from bones for a richer, more gelatinous texture, while broth is usually made from meat.
Q10: Can I pressure-can this stock?
A10: Yes, but it requires proper canning methods and a pressure canner to ensure safety.
Final Thoughts
This Easy Rotisserie Chicken Stock is a kitchen staple that turns leftover chicken bones into liquid gold. It’s rich, full of depth, and endlessly versatile once you start making it at home, you’ll never go back to store-bought! Whether you’re whipping up a quick soup, enhancing a sauce, or simply sipping it on a cold day, this stock is pure comfort in a pot. Give it a try, and let me know how you use it in your cooking!
Print
Easy Rotisserie Chicken Stock Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 3 quarts 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Description
Turn leftover rotisserie chicken bones into a rich, homemade stock with minimal effort! This flavorful and nutrient-packed stock is perfect for soups, stews, and sauces. Reduce food waste while making a delicious homemade recipe!
Ingredients
- 1 rotisserie chicken carcass (including leftover meat, bones & skin)
- 1 onion (halved or quartered, peel on)
- 2 cloves garlic (unpeeled)
- 2 carrots (unpeeled, roughly chopped)
- 2 celery stalks (with leaves, roughly chopped)
- 1–2 bay leaves
- 1 sprig fresh herbs (rosemary, thyme, or parsley – or dried herbs)
- 2 tsp kosher salt
- 1/2 tsp ground black pepper (or whole peppercorns)
- 4 quarts water (or enough to cover)
- 1 tbsp Better than Bouillon (Roasted Chicken Flavor, optional)
Instructions
-
Prepare the Stockpot:
- Place the rotisserie chicken carcass in a large stockpot or Dutch oven.
- Add onion, garlic, carrots, celery, bay leaves, and herbs.
- Pour in enough water to fully cover the ingredients (about 4 quarts).
- Season with salt and pepper.
-
Simmer the Stock:
- Bring the pot to a gentle boil over medium heat.
- Once boiling, reduce heat to low, cover, and simmer for 4-6 hours.
- The longer it simmers, the deeper the flavor.
-
Strain & Store:
- Remove from heat and let cool slightly.
- Strain first through a large mesh strainer, then through a fine-mesh sieve or cheesecloth.
- Discard the solids and store the stock in airtight containers.
- Refrigerate for up to 4 days or freeze for up to 3 months.
Notes
- For deeper flavor, roast the chicken carcass and vegetables in the oven at 400°F for 20 minutes before boiling.
- Use whole peppercorns instead of ground for a cleaner stock.
- If using dried herbs, add them in the last hour of cooking.
- Freeze stock in ice cube trays for easy portioning!
Nutrition
- Serving Size: 1 serving
- Calories: 39
- Sugar: 1g
- Sodium: 300 mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 5mg