Easy Homemade Chicken Stock from Rotisserie Chicken
Make the most of your rotisserie chicken with homemade chicken stock. Elevate your dishes and enjoy the rich flavor of this easy-to-make broth.
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.
Notes
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.
Tried this recipe?Let us know how it was!