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how to make chicken stock from a rotisserie chicken

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.
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Course: Sauce
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10 cups stock
Calories: 190kcal


  • 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
  • teaspoon black pepper
  • 10 cups water


  • 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.
  • 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.


Calories: 190kcal | Carbohydrates: 3g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 368mg | Potassium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3577IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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