Homemade Rotisserie Chicken Stock

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

Prep Time10

Cook Time3

Total Time3 10

Course: Condiment

Cuisine: Amercian, European

Keyword: Rotisserie Chciken Stock, Rotisserie Chicken Broth

Servings:

Calories: 25kcal

Combine all ingredients (onion, garlic, carrots, celery, and spices) in a large stock pot.
Let simmer for 3 hours or until about half of the liquid evaporates.
Remove the large pieces from the stock (use tongs, if desired, as it will be hot) and strain what remains to have a smooth stock left over.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. You can also use it right away if you'd like. Enjoy!

If desired, halfway through the cooking time, you can crush the ingredients like the carrots, to extract more flavor for your stock. This isn’t necessary for a yummy stock, but doesn’t hurt in the slightest.
You can add salt and pepper if you like, but since I use my stock in other recipes, I like to leave, at least, the salt out. This is a preference, so you can add salt and pepper if you prefer.
Don’t have a rotisserie chicken carcass? That’s ok, you can swap it out for leftover turkey bones/meat or a nice hearty beef bone as well to make a beef or turkey stock.
Don’t be afraid to strain the stock multiple times to get the smoothest outcome.
What’s great about this stock is that you can customize it to your preferences. Like a bit of herb flavor popping through? Go ahead and add those herbs! Don’t like the taste of celery coming through? Remove it! Adjust to your taste preferences and make it your own.