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How To Make Chicken Stock From A Rotisserie Chicken

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 a store-bought rotisserie chicken!

How To Make Chicken Stock From A Rotisserie Chicken In Less Than An Hour!

In an effort to stretch our money and food a little further I’ve started making chicken stock from a store-bought rotisserie chicken. I buy a $5 rotisserie chicken from Costco just about every week. Normally I remove all the white meat from the bird and discard the carcass (I’ve never been a fan of dark chicken meat). I’ve been doing that for years… until last month when I decided I wanted to make some chicken stock. Well, actually, I didn’t have any boxed chicken broth on hand and I wanted to make a pot of soup. Then the light bulb went off in my head… ding ding ding… make chicken stock from that Costco rotisserie carcass! Duh?!?! Why haven’t I thought of that before. Now, that I’m home daily with the baby I have no excuse. Plus, we are on a very tight budget now so I’m trying to stretch our money just a little further in this world where food is continually rising in price.

how to make chicken stock from a rotisserie chicken

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.

how to make chicken stock from a rotisserie chicken
Then I pour in 10 cups of water.

how to make chicken stock from a rotisserie chicken

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.

how to make chicken stock from a rotisserie chickenI divide the stock (4-5 cups each) into two containers or freezer bags (label the bags before you pour the stock into it).  I typically place the stock in containers because I’ve never been able to freeze the stock to date because I make a pot of soup each week or every couple of days depending on how much I make.

That’s it… super easy way to make your own homemade chicken stock and stretch your food and wallet a little further!

Katie Original Recipe

How To Make Chicken Stock From A Rotisserie Chicken

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: 10 cups stock

How To Make Chicken Stock From A Rotisserie Chicken


  • 1 Rotisserie Chicken
  • 2 cups baby carrots
  • 4 celery stalks, chopped
  • 1 white onion, quartered
  • Small bunch of parsley (about 1/4 cup)
  • 2 chicken bouillon
  • 1/8 tsp black pepper
  • 10 cups water


  1. 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. Then 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.
  2. Let 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 in a large bowl. Pour stock into freezer bag or container to use at a later date. Use within one week or freeze and use up to 3 months later.

 Disclaimer: There are affiliate links in this post. That means if you click on it and make a purchase I’ll make a percentage from the sale. 


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20 Responses to “How To Make Chicken Stock From A Rotisserie Chicken”

  1. The Chardonnay Kitchen posted on August 20, 2014 at 9:43 am (#)

    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 replied on September 10th, 2014 at 3:19 pm

      LOVE that tip! I have heard of saving all the scraps for stock–just haven’t taken it to the next level yet!

  2. keri @ shaken together posted on August 20, 2014 at 1:31 pm (#)

    Smart thinkin’ girl! This is a great idea especially with soup season right around the corner!

    • Katie replied on August 29th, 2014 at 10:35 am

      I make soup year round and all about stretching the food as far as it can go!

  3. Carol at Wild Goose Tea posted on August 20, 2014 at 7:54 pm (#)

    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 replied on August 29th, 2014 at 10:34 am

      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? 😉

  4. Anna @ Crunchy Creamy Sweet posted on August 20, 2014 at 8:35 pm (#)

    I would never think of that! Love this!

    • Katie replied on August 29th, 2014 at 10:34 am

      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!

  5. Kayle (The Cooking Actress) posted on August 20, 2014 at 9:50 pm (#)

    oooooooooooooooooh delish and OH SO simple!!

    • Katie replied on August 29th, 2014 at 10:34 am

      That’s what my life is about these days… simple!

  6. Katerina posted on August 22, 2014 at 3:49 am (#)

    Very smart idea! Love it!

    • Katie replied on August 29th, 2014 at 10:33 am

      Thanks Katerina!

  7. Suzanne posted on August 30, 2014 at 9:53 am (#)

    I do this every time we have a rotisserie chicken in the house. I like to think of it as repurposing the chicken!

  8. Chaz Thompson posted on January 20, 2019 at 1:33 pm (#)

    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 replied on January 22nd, 2019 at 3:58 pm

      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.

  9. Elvina posted on May 27, 2019 at 6:44 pm (#)

    Do you have a recipe of the soup(s) you make with the veggies and chicken leftover from the stock?

    • Katie replied on May 30th, 2019 at 1:53 pm

      Hi Elvina, Here is the link to all my soup recipes. I have over 50 soup recipes published on Katie’s Cucina! Happy Cooking!


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