Easy Rotisserie Chicken Stock Recipe

Three jars full of rotisserie chicken stock, a sprig of rosemary, and some carrots.

5 from 3 votes

Easy Rotisserie Chicken Stock Recipe

There's something so satisfying about turning leftovers that would normally be thrown away into something extraordinary. Making chicken stock from a rotisserie chicken carcass maximizes flavor and minimizes food waste.

Prep Time10

Cook Time4

Total Time4 10

Course: Soup

Cuisine: American

Servings: quarts

Calories: 39kcal

Author: Sharon Rigsby

Equipment

large stock pot or Dutch oven

Ingredients

1 rotisserie chicken carcass, includes leftover meat, bones, and skin
1 onion, halved or quartered, leave the peel on
2 cloves garlic unpeeled
2 carrots unpeeled, roughly chopped
2 celery stalks and tops roughly chopped
1 sprig herbs (rosemary, thyme, and parsley), use what you have, can substitute dried herbs too
1-2 bay leaves,
2 teaspoons kosher salt
½ teaspoon ground black pepper, or whole peppercorns
4 quarts water to cover
1 tablespoon Better than Bouillon (Roasted Chicken Flavor), optional

Instructions

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.
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.
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.
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.

Notes

During the initial simmering, foam may rise to the top. Skim it off with a spoon for a clearer stock.

A gentle simmer is essential for the best flavor. Avoid boiling, which can make the stock cloudy.

Use a fine-mesh sieve or cheesecloth to ensure a clear, clean stock.

This homemade chicken stock recipe is more of a guide than an actual recipe. The ingredient amounts don't have to be exact, and the vegetables and herbs you add can be different depending on what you have on hand. Experiment with different combinations. However, I would not add broccoli or cauliflower except in small amounts. Their flavors are too intense.

You can use raw chicken, but since I always make this stock using leftovers, my chicken is cooked. Roasted chicken has a richer flavor, but you can use what you have on hand. I've even made chicken stock with leftover fried chicken bones. .

Don't worry if your chicken stock congeals when it's cold. This means you rendered a lot of gelatin from the bones, and the more it resembles jelly, the deeper your flavor will be. It will melt when you heat it.

When the stock has cooled, use a spoon to remove accumulated fat from the top.

Nutrition