How To Make Chicken Stock From A Rotisserie Chicken

Two glass jars of chicken stock with yellow dutch oven in background

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 the rotisserie chicken carcass. Use it immediately for soup or freeze it for later use.

Course Sauce

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 50

Total Time 55

Servings cups stock

Calories 14kcal

Author Katie

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