Easy Rotisserie Chicken Stock Recipe

This stock is also a breeze to make and serves as a versatile base for countless dishes, such as my Irish Potato Soup and Roasted Tomato Soup. The deep, savory aroma that fills your kitchen while it simmers is absolute heaven.

Why I love this recipe (and you will, too!)

1. I love this recipe because it’s rich, flavorful, and ridiculously easy to make, and it saves money!
2. Not only does this chicken carcass stock make the most comforting soups and sauces, but it’s also a great way to get the most out of every bite—waste not, want not!
3. You’ll love how effortlessly this homemade chicken stock comes together, and the depth of flavor it adds to your cooking is unparalleled. Once you taste it, you will never go back to the pale, tasteless liquid that you purchase in a box.

Ingredient notes and substitutions

Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.

• Rotisserie Chicken Carcass: The star of the show. After enjoying your rotisserie chicken, save the carcass (bones and skin) to make this flavorful stock. You can also substitute your leftover turkey carcass, which will make fabulous turkey stock, and leftover Oven Baked Bone-In Chicken Breasts.
• Vegetables: Classic choices include onions, garlic, carrots, and celery. Don’t hesitate to use leftovers, vegetable scraps, or vegetables nearing expiration—they’ll impart great flavor.
• Herbs and Spices: Bay leaves and fresh herbs such as parsley, rosemary, or thyme enhance the stock’s complexity. If you don’t have fresh herbs, no worries; dried herbs work, too.
• Better than Bouillon: You won’t believe the difference this flavor enhancer will make in your stock. I use Roasted Chicken flavor. Although it’s an optional add-in, you will thank me when you taste your stock.

How to make this recipe for Rotisserie Chicken Stock

1. Prepare the Ingredients: Place the rotisserie chicken carcass in a large stockpot or Dutch oven. Add onions, garlic, and carrots, peel and all. For the celery, include the leaves as well. Add enough water to cover the ingredients, typically around four quarts. Throw in a couple of bay leaves and any fresh herbs you have on hand and season with salt and pepper.

2. Simmer: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 4-6 hours. The longer it simmers, the richer the flavor.
3. Strain: After simmering, remove from heat and allow it to cool slightly. Strain the stock first through a large mesh strainer, then through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.

4. Store: Let the stock cool completely before transferring it to airtight storage containers. Refrigerate for up to 4 days or freeze for up to 3 months.

Serving and menu suggestions

This rotisserie chicken stock is a culinary chameleon. It can be used as a base for soups like my Crack Chicken Noodle Soup or Salsa Verde Chicken Chili, and it is an essential ingredient in my famous Southern Cornbread Dressing.

It’s also perfect for making Chicken Pilau and Chicken Marsala with Prosciutto, adding flavor to my Green Bean Casserole without Mushroom Soup, or even sipping warm for a simple, nourishing lunch.

Recipe variations

• Slow–Cooker Method: Combine all ingredients in a slow cooker and cook on low for 8-10 hours. This method is perfect for overnight stock-making.
• Pressure Cooker Method: Combine ingredients in a pressure cooker or Instant Pot and cook on high pressure for about 45 minutes. Quick and efficient!

What’s the difference between chicken stock, chicken broth, and chicken bone broth?

• Chicken stock is made by simmering chicken bones (often with some meat attached) along with vegetables, herbs, and seasonings for 4-6 hours. The long-simmering time extracts collagen from the bones, giving the stock a rich taste and slightly gelatinous texture when cooled.
• Chicken broth is typically made by simmering chicken meat (instead of just bones) 1-2 hours with vegetables, herbs, and seasonings. Because it doesn’t include long-simmered bones, broth is usually not as flavorful and thinner in consistency.
• Bone broth needs to simmer for at least 12-24 hours. This is necessary to break down the collagen in the bones, which releases gelatin and nutrients. When chilled, this gives bone broth a thick, almost jelly-like texture.

If you’re feeling extra patient (or want an even more nutrient-packed stock), add a splash of apple cider vinegar to your chicken stock pot and let it simmer for 12+ hours, and you’ll have homemade rotisserie chicken bone broth! You’ll know you did it right if the bone broth gels up in the fridge!

How to store and reheat leftovers

After straining, let the rotisserie chicken stock cool to room temperature. Transfer to airtight containers, leaving some space at the top if freezing. Refrigerate for up to 4 days or freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat on the stovetop until warmed through.

Recipe FAQs

More chicken stock uses

Chicken stock is an essential ingredient in many dishes. Here are just a few of my favorite recipes that use it to give you an idea of its importance. I would rank it up there with salt and pepper as a must have ingredient.

⭐ ⭐ ⭐⭐⭐ Did you make this recipe for Rotisserie Chicken Stock? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share?

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