Don’t waste the carcass of a store-bought rotisserie chicken. Learn how easy it is to make chicken stock in less than one-hour from the rotisserie chicken carcass. Use it immediately for soup or freeze it for later use.
Years ago, as an effort to stretch our money and food a little further I started making chicken stock from a store-bought rotisserie chicken. I would buy a rotisserie chicken from Costco or Sam’s just about every week. Prior to making the rotisserie chicken stock, I would remove all the meat off the chicken and then discard the carcass.
One day, I decided I wanted to make some chicken stock from the carcass since I was out of the boxed broth. Then the light bulb went off in my head… ding ding ding… make chicken stock from that Costco rotisserie carcass! I love that I can stretch our money a little further and waste less food by making this rotisserie chicken stock.
Table of contents
Why This Recipe Works
Use up leftovers to create a delicious broth.
Homemade chicken stock made in under an hour.
You can control the ingredients in your broth (i.e., lower sodium).
Ingredients
- Rotisserie Chicken Carcass – You can keep some of the meat on it or strip all the meat off the carcass. I prefer to take the meat off the bone.
- Vegetables – I use a combination of carrots, celery, and onions.
- Parsley – I like to use either fresh or dried parsley. I personally like the flavor that fresh parsley gives.
- Chicken Bouillon Cubes – This adds additional flavor and because it has sodium in the cubes you won’t need to salt your stock.
Directions
First step, take your carcass and place it in a large stock pot. I put mine in this 5.5 quart Le Creuset cast iron enamel pot. Then load it up with veggies. I like to use carrots, onions, and celery and since I grow my own herbs I put in a handful of fresh parsley. I also add in 2 chicken bouillon cubes (it adds additional chicken flavor) and some black pepper.
Then, pour in 10 cups of water.
Next up, bring your carcass and veggies to a boil. Then reduce to medium heat and simmer with lid on for 50 minutes. I remove the pot off the stove and let it cool to room temperature.
I begin to sift through and gather all the vegetables and dark meat from the carcass. I place that in a separate container that I’ll use during the week for another pot of soup. See I told you I’m being ultra thrifty here. Then I place a mesh colander inside a very large bowl and begin to pour the broth into the bowl. The colander will catch all the bones and anything you don’t want in the soup.
Pour chicken stock into freezer safe containers to use within a few days or freeze to use at a later date. That’s it… super easy way to make your own homemade chicken stock and stretch your food and wallet a little further!
Rotisserie Chicken Stock FAQs
Do not throw the carcass away. Whenever I have a rotisserie chicken is save the carcass to make chicken stock. That is the main use for the leftover carcass after all the meat has been picked from it.
Yes, you can absolutely just drink chicken stock by itself. It is flavored by the bones and meat of the chicken plus any vegetables that were added in the stock. This is one remedy some swear by when they are sick.
I will pull off all the remaining meat for a future soup then disguard the carcass.
This recipe makes about 10 cups of chicken rotisserie stock.
I divide the stock (4 cups each) into containers or freezer bags (label the bags before you pour the stock into it). Make sure the stock is cooled to room temperature. You can freeze the stock for up to 3 months. Always label the container so you know when you made it.
Tips & Tricks
Here are a few tips and tricks I have learned along the way when I make chicken stock from carcass.
- Fat – Pictured above is the rotisserie chicken container. I like to save that fat and freeze it to use in future soups or stews that contain chicken. Instead of using butter or oil to cook vegetables I’ll use the chicken fat which gives an additional layer of flavor.
- Storing – I divide the stock (4-5 cups each) into two freezer safe containers or freezer bags (label the bags before you pour the stock into it). If I plan to use the stock within 1-3 days I’ll place in the refrigerator. If not, then I’ll freeze for future use.
Stock Recipes
Other chicken soup recipes you can use this rotisserie stock in…
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How To Make Chicken Stock From A Rotisserie Chicken
Equipment
- Stove Top
Ingredients
- 1 Rotisserie Chicken
- 2 cups baby carrots
- 4 celery stalks chopped
- 1 white onion quartered
- Small bunch of parsley about ¼ cup
- 2 chicken bouillon
- ⅛ teaspoon black pepper
- 10 cups water
Instructions
- Place the chicken carcass in a 5.5 quart stock pot. Then place in carrots, celery, onion, parsley, chicken bouillon cubes and black pepper. Then pour the water on top of the contents in the pot. Bring to a boil on high (about 10 minutes) with lid on.
- Reduce heat to medium and simmer for 40 minutes. Mix on occasion to ensure the carcass is breaking apart and all the flavors are mixing.
- Let the stock cool. Remove any chicken left on the carcass plus vegetables and store in a separate container to be used for soup. Strain stock in a mesh colander that is sitting over a large bowl. Pour stock into freezer safe containers to use at a later date.
Notes
- Fat – I like to save that fat and freeze it to use in future soups or stews that contain chicken. Instead of using butter or oil to cook vegetables I’ll use the chicken fat which gives an additional layer of flavor.
- Storing – I divide the stock (4-5 cups each) into two freezer safe containers or freezer bags (label the bags before you pour the stock into it). If I plan to use the stock within 1-3 days I’ll place in the refrigerator. If not, then I’ll freeze for future use.
- Shelf Life – Use within one week or freeze and use up to 3 months later.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Guy
You don’t mention fat removal. This generates a LOT of fat (I’ve made the recipe often) and I always have trouble removing it. How do you do it? (If you do it). Thanks.
Katie
Hi Guy, I do not remove the fat; however, you could easily use a fat separator where you could work in batches to remove it (tedious but worth it if you a trying to remove the extra fat out).
Amy
Hi Guy,
I have found that the easiest method to remove fat from chicken broth/stock is to let the strained liquid cool in the refrigerator. The fat will rise to the top and you can spoon the separated fat off without too much trouble.
Phyllis Sisk
Excellent, easy recipe for delicious stock! I will no longer be throwing out the fat at the bottom of the container either.
Katie
Phyllis, so glad to read you enjoyed this recipe! Great way to use up the rest of the chicken.
Teresa
I made this recipe for chicken stock/soup last night and had a cup before work. It is very good and good for you! Will definitely make this again!
Katie
Teresa, thank you so much for taking the time to leave a 5 star comment. I’m glad you enjoyed the stock–it’s delicious!
Nicole
So easy and delicious!
Dan
That stuff in the container is NOT fat. It’s gelatin/jelly, basically solidified cooking juices. This is gold. But it’s not fat. Fat solidifies white.
Katie
Hi Dan, I agree–it’s like liquid gold. Thank you for the clarification!
Sammi C
Such an easy recipe to follow and such a money saver when you are on a strict budget. Thank you!
Katie
Hi Sammi, thank you for taking the time to leave a 5 star review! Glad you enjoyed this recipe.
Jack
I have always discarded the chicken carcass but will never throw it away again. We made a batch of chicken noodle soup with this homemade stock and it was delicious . I can hardly wait to make some chicken dressing with this stock and rotisserie chicken.
Katie
Jack, I’m so glad you gave this recipe a try. I agree, once you try this recipe you won’t throw it away again!
Texaninthecity
Super easy recipe for beginners to follow with great instructions and tips & tricks! I will definitely be referencing this in the future for chicken stock from a rotisserie chicken!!
Katie
Thank you so much for taking the time to leave a 5 star review. I’m glad you found this recipe useful!
Cindy
Thank you for sharing this great idea. I began adding chicken bouillon to my rice and pasta for a few years to give them more flavor, but hadn’t thought about making my own chicken stock. Thank you for this wise and flavorful money saving tip.
Katie
Hi Cindy, thank you so much for taking the time to leave a 5 star comment. Glad you enjoyed this recipe.
Christine
Easy and SO yummy!
Katie
Hi Christine, thank you for taking the time to leave a 5 star comment.
Elvina
Do you have a recipe of the soup(s) you make with the veggies and chicken leftover from the stock?
Katie
Hi Elvina, Here is the link to all my soup recipes. I have over 50 soup recipes published on Katie’s Cucina! Happy Cooking!
Chaz Thompson
This is my jam. I don’t use the bullion. Too much sodium. Instead, I put two cups of hot water into the plastic pan the chicken comes in and let the gelitan and whatever fat is in there dissolve. Then add to my stock pot. Give that a try, you can always throw the bullion cube in later, I bet you’ll only need one.
Katie
Oh Chaz, love all these tips! I’ll have to give it a try. I love using the chicken fat–it gives so much flavor.
Suzanne
I do this every time we have a rotisserie chicken in the house. I like to think of it as repurposing the chicken!
Katerina
Very smart idea! Love it!
Katie
Thanks Katerina!
Kayle (The Cooking Actress)
oooooooooooooooooh delish and OH SO simple!!
Katie
That’s what my life is about these days… simple!
Anna @ Crunchy Creamy Sweet
I would never think of that! Love this!
Katie
Anna, that’s totally why I posted this. I’m trying to go back to basics and things I do ALL the time in my kitchen to help make everyone else’s lives a little easier!
Carol at Wild Goose Tea
I do occasionally cheat and buy one of these chickens. How cool I can really really get some use out of it. Thank you.
Katie
Carol I never make a rotisserie chicken at home any more. Why spend the same amount of money if not more when you can get one that is already cooked for you? 😉
keri @ shaken together
Smart thinkin’ girl! This is a great idea especially with soup season right around the corner!
Katie
I make soup year round and all about stretching the food as far as it can go!
The Chardonnay Kitchen
Homemade stock is SO much better than store-bought! Another good tip that my husband and I use is to keep all of your vegetable “trash” – carrot peels, onion skins and ends, celery cast-offs. Instead of throwing them out while cooking, save them in the freezer and then dump them into your stock pot. It TRULY stretches the money spent on those vegetables and uses up ‘waste’ beautifully.
Katie
LOVE that tip! I have heard of saving all the scraps for stock–just haven’t taken it to the next level yet!