Easy Homemade Chicken Stock from Rotisserie Chicken
You’re going to love my Chicken Stock Made from Rotisserie Chicken! This homemade rotisserie chicken stock is liquid gold—silky, rich, and packed with so much flavor, it’ll take your favorite soups and sauces to the next level! Made from a carcass of a store-bought rotisserie chicken, this slow-simmered broth transforms leftover bones and scraps into a deeply gelatinous, restaurant-worthy homemade stock.
The best part of this homemade chicken stock? It’s an easy way to make the most of every bit of your roasted chicken, leaving you with a homemade bone broth that’s a game-changer for chicken noodle soup, risotto, and even sipping straight from a mug.
What I love about this stock is that it’s so easy – it’s a total set it and forget it recipe! Homemade chicken broth is so flavorful and makes use of food scraps for a super flavorful base to any of your favorite sauces, rices, and soups!
My favorite recipes to use this stock in are my cacio e pepe risotto, lobster risotto, creamy tomato and tortellini soup, tortellini en brodo, and creamy pumpkin and sausage soup.
And if you are looking for ways to use the meat from your rotisserie chicken, I’d suggest my chicken and leek soup, tuscan chicken soup, chicken leek risotto, or chicken pot pie.
Why You’ll Love This Recipe
- Unbelievably Rich & Gelatinous – The longer simmer pulls out every ounce of possible collagen from the leftover rotisserie chicken carcass, giving you that coveted, silky homemade broth that turns jiggly when cooled!
- A Great Way to Use Every Bit – Instead of tossing out the leftover rotisserie chicken bones, turn them into an ultra-flavorful homemade stock that’s better than anything you’ll find at the grocery store.
- Perfect for Freezing – Portion it into freezer-safe containers or ice cube trays for later use—ready to go when you need an instant flavor boost in your favorite soups, sauces, or grains.
Ingredients
- Carcass of a Store-Bought Rotisserie Chicken – The secret to a homemade rotisserie chicken stock with much flavor! Use the bones, skin, and any little leftover chicken bits to maximize richness. Costco rotisserie chicken works great here. If you like chicken recipes, try my lemon chicken cutlets!
- Yellow Onion (Halved, Skin On) – The papery skin gives the broth a deep golden hue while adding subtle sweetness. No need to peel—just a rough chop will do!
- Carrots & Celery Stalk – Essential aromatics for depth of flavor. If you’ve got vegetable scraps hanging out in the fridge, throw those in too!
- Garlic Cloves (Smashed) – Not too much, just enough to add warmth and a hint of savoriness to the broth.
- Bay Leaves & Black Peppercorns – These add layers of flavor without overpowering. A classic duo for homemade chicken stock!
- Apple Cider Vinegar – Helps extract all the goodness from the leftover bones, making the stock extra gelatinous.
- Enough Water to Cover (About 8 Cups) – Cold water is key—starting with room temperature water ensures the stock gently pulls out all the flavor from the remaining bones as it simmers.
Ingredient Substitutions
- No Rotisserie Chicken? – Use a whole chicken and simmer until the meat is fall-off-the-bone tender—shred the chicken meat for chicken salad or favorite soups.
- Want It Extra Savory? – Toss in a Parmesan rind for a salty, umami-packed homemade broth.
- Out of Apple Cider Vinegar? – A splash of white wine or lemon juice works to help break down the collagen from the leftover rotisserie chicken stock.
- No Fresh Herbs? – Dried thyme or rosemary can add a similar depth—just use sparingly so they don’t take over.
Ingredient Additions
- Kosher Salt – I always add kosher salt to my broth as I like mine to have a bit more sodium than plain.
- A Parmesan Rind – It melts down slightly as the stock simmers, adding a subtle nuttiness that makes for next-level soups and sauces.
- A Few Dried Shiitake Mushrooms – Deepens the umami and gives homemade bone broth a complex, rich taste.
- Fresh Ginger Slices – A great way to add a little brightness, especially if you plan to use this in a slow cooker chicken soup or a cozy miso-based broth.
- Leeks (Instead of Onion) – They’ll give your homemade stock an even more delicate and layered oniony flavor.
Step by Step Instructions
Prepare the Chicken Carcass: Break down the leftover rotisserie chicken carcass into smaller pieces. Add any leftover skin or chicken pieces for extra richness.
Add Ingredients to the Pot: In a large stockpot, add the chicken carcass, onion, carrots, celery, garlic, sage, thyme, bay leaves, and black peppercorns. Pour in apple cider vinegar and kosher salt.
Cover with Water: Add enough water to fully submerge the ingredients, about 8 cups.
Simmer Slowly: Place the pot over medium heat and bring to a gentle simmer. Skim off any foam or impurities that rise to the top within the first 30 minutes. Reduce to low heat and let simmer uncovered for 4-6 hours.
Strain the Stock: Remove the pot from heat and strain the stock through a fine-mesh strainer or cheesecloth into a large bowl. Discard the solids.
Chill & Skim the Fat: Let the stock cool to room temperature, then refrigerate for several hours or overnight. The fat will solidify on the surface—skim it off if desired. The stock should be gelatinous when chilled.
Expert Tips for the Best Homemade Rotisserie Chicken Stock
- Simmer, Don’t Boil – High heat will make the stock cloudy; keep it at a gentle simmer over medium heat for a beautifully clear, gelatinous homemade broth.
- Skim the Layer of Fat (Or Keep It!) – If you prefer a cleaner broth, remove the layer of fat after the stock cools. But if you love a little richness, stir it back in for extra depth.
- Natural Pressure Release in an Instant Pot – If using an electric pressure cooker, let the remaining pressure release naturally for the best flavor extraction.
- Strain It Like a Pro – Use a fine mesh strainer or cheesecloth to get a beautifully smooth homemade stock without any unwanted bits.
Serving Suggestions
- Wine Pairing: White Burgundy or Chardonnay – The creamy, lightly oaked notes of a good Chardonnay pair beautifully with any dish made using this stock, whether it’s a cozy homemade chicken soup or a risotto.
- Use It for the Best Chicken Soup Ever: Swap this in for store-bought broth in your next batch of chicken noodle soup, and you’ll taste the difference!
- Make It a Base for Ramen or Pho: Add a splash of soy sauce, some fresh ginger, and scallions to transform this into a deeply flavorful broth for a noodle bowl.
- Upgrade Your Grains: Cooking rice, couscous, or quinoa in homemade stock instead of water gives it a much flavor boost!
Storage Instructions
- Refrigeration: Let the stock cool to room temperature, then transfer to an airtight container or glass jars. It keeps fresh for up to 5 days.
- Freezing: Pour into ice cube trays or freezer-safe containers for easy portioning—perfect for later use in quick soups and sauces.
- Fat Layer Trick: If your homemade rotisserie chicken stock forms a layer of fat when chilled, leave it on top until ready to use—it acts as a natural preservative!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Homemade Chicken Stock from Rotisserie Chicken
Equipment
- Large stockpot or Dutch oven
- Fine-mesh strainer or cheesecloth
- Large bowl
- Airtight containers or freezer-safe containers for storage
Ingredients
- 1 carcass of a store-bought rotisserie chicken including leftover bones, skin, and any chicken pieces
- 1 yellow onion quartered (leave the skin on for color)
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 head of garlic with the top cut off
- 2-3 fresh sage leaves or ½ teaspoon dried
- 2-3 sprigs of fresh thyme or rosemary
- 2 bay leaves
- 2 teaspoon black peppercorns
- 1 tablespoon apple cider vinegar
- 2 teaspoon kosher salt
- Enough water to cover the ingredients in the pot 8-9 cups or more
Instructions
- Break down the leftover rotisserie chicken carcass into smaller pieces. Add any leftover skin or chicken pieces for extra richness.
- In a large stockpot, add the chicken carcass, onion, carrots, celery, garlic, sage, thyme, bay leaves, and black peppercorns. Pour in apple cider vinegar and kosher salt.
- Add enough water to fully submerge the ingredients, about 8 cups.
- Place the pot over medium heat and bring to a gentle simmer. Skim off any foam or impurities that rise to the top within the first 30 minutes. Reduce to low heat and let simmer uncovered for 4-6 hours.
- Remove the pot from heat and strain the stock through a fine-mesh strainer or cheesecloth into a large bowl. Discard the solids.
- Let the stock cool to room temperature, then refrigerate for several hours or overnight. The fat will solidify on the surface—skim it off if desired. The stock should be gelatinous when chilled.