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Leftover Rotissserie Chicken Stock

Don't toss that carcass!  Your picked-over rotisserie chicken can have new life in a homemade chicken stock.  Easy to make and perfect for soups, stews or any other place you'd use broth or stock.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 4
Calories: 27 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 leftover rotisserie chicken carcass and any drippings or gelled consomme left in the container
  • 2 medium carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 medium onion roughly chopped
  • 5 sprigs fresh parsley
  • 1 bay leaf
  • 10 whole peppercorns
  • 6 cups cool water

Instructions

FOR STOVETOP OR DUTCH OVEN METHOD:
    Cup of Yum
  1. Place the chicken carcass in a large stock pot or dutch oven.  Add the carrots, celery, onion, parsley, bay leaf and peppercorns.  Cover with water and bring to a boil.  Reduce heat to a medium low, cover with the lid slightly askew to let a little steam escape and simmer for at least one hour and up to two.
FOR SLOW COOKER OR CROCK POT CHICKEN STOCK:
  1. Add the leftover rotisserie chicken carcass to the slow cooker and add the remaining ingredients. Cover with the lid and set the crock pot to low. Cook 4-6 hours or until the broth has body and coats your tongue. The bones and cartilage should be nearly clean from any meat or skin falling off.
FOR THE PRESSURE COOKER/INSTANT POT METHOD:
  1. Combine the ingredients in the pressure cooker, seal the lid and bring to high pressure. Set the timer for 15 minutes and cook until the time is up. Let the pressure release naturally for 10 minutes, then you can use the quick release method to open the pot.
STRAINING LEFTOVER ROTISSERIE CHICKEN STOCK:
  1. Set a fine mesh strainer over a large bowl or glass measuring cup.  Using tongs remove the chicken carcass and discard.  Working in batches, ladle the broth and vegetables into the sieve.  Press on the solids to remove as much liquid as possible.  Discard solids.
  2. Broth can be refrigerated for 10 days or frozen in a plastic container for up to 3 months.

Notes

  •  
  • Store the stock in an airtight container for a week to 10 days or freeze stock for up to 3 months.
  • You can freeze several leftover chicken carcasses (skin and bones) in a freezer-safe storage bag until you're ready to make a big pot of rotisserie chicken stock. Just be sure to have a pot large enough to hold everything.
  • If your rotisserie chicken comes in a plastic container, be sure to use the gelatinous remnants. That's the best part.

Nutrition Information

Calories 27kcal (1%) Carbohydrates 6g (2%) Sodium 54mg (2%) Potassium 189mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 5290IU (106%) Vitamin C 6.1mg (7%) Calcium 34mg (3%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 27

% Daily Value*

Calories 27kcal 1%
Carbohydrates 6g 2%
Sodium 54mg 2%
Potassium 189mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 5290IU 106%
Vitamin C 6.1mg 7%
Calcium 34mg 3%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.