Homemade Rotisserie Chicken Stock

This homemade chicken stock is easy to make, and it will transform any dish from soups to stews and gravies!

Homemade Rotisserie Chicken Stock- Easy To Make

If you’re looking for an easy way to improve your favorite recipes, making your own chicken stock is a game-changer. Using the leftover rotisserie chicken carcass from last night’s dinner can turn what might otherwise be waste into liquid gold. This homemade chicken stock is cost-effective and brimming with extra flavor, perfect for soup recipes or as a base for dishes like chicken pot pie or chicken noodle soup.

Not only is homemade stock richer, healthier and more customizable than store-bought, it’s also a fantastic way to stretch a rotisserie chicken into soups, stews, and sauces. You’ve got the perfect base for a comforting chicken noodle soup, or a hearty bone broth, right at your fingertips. Plus, it’s an easy way to use up vegetable scraps and minimize kitchen waste.

In my kitchen, nothing goes to waste. I learned this from an early age. In my family, every piece of animal was utilized. We ate some weird stuff! 😂😂 There were some things that I did not touch or eat! But my favorite thing was munching on the roasted chicken bones and wings. My family always knew to give me chicken wings to eat.

For this chicken broth, you don’t even need fancy equipment or hours of effort? You can use a trusty slow cooker, the almighty instant pot, or the classic large stock pot. Making your own stock is simple and incredibly rewarding. Ready to get started? Check out how to make an easy homemade chicken stock recipe for a foolproof guide. Seriously, once you try it, you’ll never look back!

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What is Rotisserie Chicken Stock?

Rotisserie chicken Stock is a broth that is made from scrumptious rotisserie chicken (maybe from your local grocery store or even a Costco rotisserie chicken) for dinner, and now you’re left with the bones and scraps. What next? Tossing the carcass seems like a waste, right? This is where rotisserie chicken stock comes in—it’s the ultimate way to turn those leftovers into something magical. It’s flavorful, versatile, and a breeze to make. Plus, it beats store-bought broth every single time.

A Golden Elixir of Flavor

Rotisserie chicken stock is a simple yet flavor-packed liquid made by simmering the leftover rotisserie chicken carcass, and chicken bones, plus some fresh vegetables and a few seasonings. The result? A rich, golden stock that’s brimming with savory goodness. Why is it so good? The secret lies in the already-seasoned meat and skin from the rotisserie chicken, which infuses the stock with extra depth and a hint of roasted perfection.

You know that gooey, gelatinous layer (some lovingly call it “chicken goo”) you sometimes see after the stock cools? That’s your flavor jackpot right there! It’s packed with collagen, giving your stock that luscious mouthfeel and making your soups and stews extra silky.

Why Use Rotisserie Chicken?

Sure, you could use a whole chicken or even raw chicken, but rotisserie chicken offers two unbeatable advantages. First, it’s a great way to repurpose leftovers—talk about reducing waste! Second, the pre-roasted chicken has an unmatched richness that raw chicken just can’t compete with. Thanks to that crispy golden skin and those caramelized juices from the roasting process, you’re essentially starting with a head start on flavor.

Your Secret Weapon in the Kitchen

Imagine always having homemade chicken stock ready in your kitchen for your favorite recipes. You can freeze it in ice cube trays or glass containers for later use, making your next chicken soup, chicken pot pie, or gravy-making adventure a breeze. It’s also perfect for just having a warm cup of chicken stock on a cold winter day. Forget those overly salty boxed broths—this is liquid gold you’ll actually feel proud to use!

Trust me, once you’ve tried making your own stock, you’ll never look at those leftover bones the same way again. The best part? You don’t need a gourmet pantry or a culinary degree—just a few simple ingredients and a little kitchen alchemy.

Ingredients for Homemade Rotisserie Chicken Stock

Primary Ingredients

To get started, you’ll need some base ingredients. These are the MVPs (most valuable players) in your stock game. Trust me, it’s as easy as tossing a few things into a pot and letting them work their magic.

• Rotisserie Chicken Carcass: This is the main event. The bones, skin, and leftover bits of meat from your rotisserie chicken will provide a rich, savory flavor. Don’t toss those bones—they’re pure gold!
• Water: You’ll need enough water to fully submerge the ingredients. Typically, 8-10 cups does the trick.
• Vegetables: Go with the classics—onions, celery stalks, and carrots. They’re like the holy trinity of soup-making, bringing sweetness and depth to your stock. But you can also add other vegetables if you want.

Pro Tip: Chop the veggies roughly. There’s no need for perfection here; they’re just flavor builders and won’t last for the final show.

Want more soup ideas? Try Authentic Polish Chicken Soup (Rosol), a comforting way to use your homemade stock.

Optional Add-ins

Now, if you’re feeling fancy or looking to pack in even more layers of flavor, consider adding these optional ingredients. They’re like the cherry on top of an already delicious sundae.

• Herbs: A couple of bay leaves, a sprig or two of rosemary, or even some fresh thyme can do wonders.
• Garlic Cloves: Smash them lightly with your knife and toss them in—no need to peel unless you’re feeling particular. Garlic adds a mellow sweetness that’s irresistible.
• Spices: A teaspoon of whole peppercorns is all you need. They give your stock a subtle kick without overwhelming the other flavors.
• Vegetable Scraps: Have leftover parsley stems or a lonely mushroom hanging out in the fridge? Toss them in! It’s an easy way to reduce waste and add depth to your stock.
• Apple Cider Vinegar: It helps with nutrient extraction, particually collagen from teh bones by breaking down the connective tissues, making the broth richer and more flavorful.

Feel like leveling up? Head over to A Comprehensive Guide to Making Chicken Feet Bone Broth to learn how to make an even more nutrient-rich stock.

How to Make Rotisserie Chicken Stock

Using a Slow Cooker

The slow cooker is magic for whipping up an effortless stock. Why? Because, once you toss in your ingredients, you can practically forget about it until the house smells like cozy perfection.

1. Add the Ingredients: Place your leftover rotisserie chicken carcass, vegetable scraps like carrots, celery, and onions, apple cider vinegar, and aromatics like bay leaves, garlic cloves, and black peppercorns into the slow cooker.
2. Fill with Water: Pour enough water to cover the ingredients, typically around 8-10 cups, depending on the size of your slow cooker.
3. Set It and Forget It: Cook on low heat for 8-10 hours (overnight works like a charm!) or on high heat for 4-6 hours.
4. Strain and Store: Once done, strain the stock through a fine mesh ostrainer into a large bowl. Let it cool to room temperature, then refrigerate or freeze in ice cube trays or airtight containers.

Chef tip? Don’t skim off that fat layer right away—it locks in so much flavor. Next time you want an effortless soup base, this is your answer! For more ideas, check out Creamy Roasted Cauliflower Soup Recipe.

Using a Stove Top

If you’re into the more traditional route or you’re in need of stock faster, the stovetop has you covered. There’s something therapeutic about a simmering stock pot on the burner, isn’t there?

1. Combine Everything in a Pot: Add the carcass of a whole rotisserie chicken, veggies, apple cider, and spices to a large stockpot.
2. Fill and Heat: Pour in cold water until everything is just submerged. Bring it to a boil over high heat, then immediately reduce to a gentle simmer over medium heat.
3. Simmer Away: Let it simmer for 2-3 hours, occasionally skimming off any foam or impurities that come to the surface.
4. Cool, Strain, and Store: Follow the same process as above—strain, cool, and get it into properly labeled safe containers for later use.

Need some stovetop inspiration? Check out Traditional Stovetop Frittata Recipe for another fantastic kitchen adventure.

Using an Instant Pot

Pressed for time? Your electric pressure cooker is your new best friend. Making instant pot chicken stock is not only fast but also extracts so much flavor that you’ll wonder how you lived without it.

1. Load It Up: Place your leftover rotisserie chicken bones, vegetable scraps, vinegar, seasonings, and apple cider into the Instant Pot.
2. Add Water: Pour in about 8 cups of water. Make sure your pot doesn’t exceed the max fill line.
3. High Pressure, Baby! Close the lid, set the valve to “sealing,” and cook on high pressure for 45 minutes. Follow with a natural release for about 15 minutes, then quick release any remaining pressure.
4. Strain and Store: Once done, strain your stock and transfer it to jars. Be sure it’s cooled to room temperature before refrigerating or freezing.

And don’t forget the golden rule—low and slow for ultimate gelatin extraction from your chicken carcasses!The speed and flavor combo is unbeatable.

If you’re intrigued by more Instant Pot recipes, try the Creamy Coconut Lentil Curry—it’s instant comfort food!

From hands-off slow cooking to turbo-charged pressure cooking, making your own stock has never been easier. So, grab that rotisserie chicken carracas, and let’s make something extraordinary!

Chef Tips for Making the Best Stock

Combining Vegetable Scraps

Vegetable scraps are the heroes of homemade chicken stock. Keep you veggies scraps and use it for the stock later. They add depth, sweetness, and a robust flavor profile—while helping you cut down on food waste. Using scraps is such an easy way to maximize your kitchen resources.

• Onion Skins & Ends: These bits add a golden color and subtle sweetness.
• Celery Leaves & Stalks: They contribute a herby, lightly salty undertone.
• Carrot Peels: A natural sweetness booster, making your stock sing.
• Parsley Stems: Don’t overlook these—they’re like flavor grenades ready to explode.
• Garlic Bits or Overripe Cloves: Smashing them (peel on is fine!) brings a mellow, sweet aroma.

Keep a large freezer bag labeled “stock scraps” and toss in these pieces as you cook. Once your bag is full, it’s time for stock-making day! For additional tips on cutting waste and getting the most out of your produce, check out Kitchen Hacks for clever ideas.

Storing and Using Rotisserie Chicken Stock

Whether you’ve whipped up a batch of rich and savory rotisserie chicken stock or have leftovers from your slow cooker experiment, the next step is storing it properly—and getting creative with how you use it! Here’s how to keep your stock fresh and ready for action, along with inspiration for transforming it into delicious dishes.

Using Stock in Recipes

Rotisserie chicken stock is pure magic when it comes to elevating recipes. It’s not just for soups (though it makes a killer chicken noodle soup. The uses are endless!

Here are a few ideas to get you started:

• Soups and Stews: Amp up classics like creamy cauliflower soup or a hearty minestrone. Your stock adds a silky, rich base every time.
• Chicken Pot Pie: Use your stock in the roux for a wonderfully creamy, savory filling. It’s a comfort food dream come true!
• Pan Sauces and Gravies: Roast chicken or turkey? Deglaze your pan juices with stock for a quick, flavorful sauce.
• Rice and Grains: Cook quinoa, farro, or even rice in stock instead of water. The results? Infused, flavor-packed goodness.
• Braised Dishes: Think slow-cooked meats or veggies. Stock adds depth and brings everything together beautifully.

For inspiration for your next flavor-packed soup project, check out How To Make Creamy Soups.

The kitchen possibilities are endless, with your rotisserie chicken stock stored and ready. Channel your inner chef and get creative—you’ll be amazed at how this one ingredient can transform your recipes!

Benefits of Homemade Chicken Stock

Homemade chicken stock is a jammed pack with nutrients! Full of collagen, minerals, and amino acids that come from simmering chicken bones and cartilage. That residual wobbly gelatinous chicken goo you see when the stock cools? It’s your body’s best friend, supporting joint health and digestion. Think of it as a multitasking tonic—nourishment and flavor, all in one.

Craving a soup that makes the most of these nutrients? Check out Chicken Lemon Soup—a perfect balance of light and hearty.

Full Control Over Ingredients

Why settle for unnecessarily salty and processed broths when you can control every ingredient? Homemade chicken stock allows you to customize everything—from the amount of garlic and herbs to the sodium levels. Want extra peppery goodness? Add those black peppercorns. Craving a herby aroma? Toss in more bay leaves or fresh thyme.

Add the stock to  Tender Red Wine Braised Beef, and it will transform the dish.

Cost-Effective and Sustainable

Here’s the thing—using that leftover rotisserie chicken carcass or leftover bones isn’t just budget-friendly, it’s earth-friendly. Instead of throwing those chicken pieces or kitchen scraps into the trash, you’re upcycling them into something delicious and versatile. A whole rotisserie chicken could provide meals for days, and the stock is like the cherry on top.

Want to kick your leftovers game up a notch? Grab some inspiration from 18 Fall Soups, Stews, and Fall Recipes that highlight stock-based creations perfect for every season.

When you make your own stock, you’re saying yes to better health, better flavor, and reducing waste—all while saving  oney. That’s a win-win-win!

For more tips on incorporating this golden elixir into your meals, explore Soups Archive for recipes that elevate this essential ingredient. Have leftover chicken stock and not sure what to cook next? Try recipes like French Chicken Chasseur for easy inspiration.

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