Chicken Stock From Rotisserie Chicken

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Did you know that you can make your own Chicken Stock From Rotisserie Chicken? Homemade chicken stock is so easy and a great way to use a leftover rotisserie chicken carcass.

A glass jar of homemade Chicken Stock from Rotisserie Chicken on a kitchen countertop with a scattering of whole black peppercorns and fresh parsley, as well as a second jar of stock, in the background.

I love making my own stock to add to Chicken Noodle Soup or even when I want to make my own gravy. I use the leftover bones and meat from a roasted chicken to whip up a batch of liquid gold. It's easy, it's delicious, and it's about to become your new kitchen staple.

I even use it in any soup that requires both chicken broth and base, like my One Pot Broccoli Cheddar Soup, Slow Cooker Loaded Baked Potato Soup, or my Navy Bean Soup Recipe.

Table of Contents

Why You'll Love This Recipe

Flavorful Versatility - This homemade stock recipe transforms leftover rotisserie chicken bones into a rich, flavorful base that enhances a wide range of dishes, from soups and stews to sauces and gravies, adding depth and complexity to your favorite recipes.
Reduce Waste, Boost Taste -By repurposing ingredients like the carcass of a store-bought rotisserie chicken and vegetable scraps, you're not only reducing food waste but also creating a homemade stock that's far superior in flavor to store-bought alternatives, making every meal a tastier experience.
Easy and Economical - With just a handful of simple ingredients and minimal effort, you can whip up a batch of this homemade chicken stock that's both cost-effective and incredibly satisfying. This will elevate your cooking game without breaking the bank or spending hours in the kitchen.

Homemade Chicken Stock vs. Chicken Broth

Chicken stock is made by simmering chicken bones and aromatics for a longer time, resulting in a rich, flavorful liquid often used as a base in cooking. Chicken broth, on the other hand, is made by simmering chicken meat and vegetables for a shorter time, resulting in a lighter, milder liquid commonly used as a standalone soup or in recipes where a subtle chicken flavor is desired.

Additionally, there is a difference between stock and bone broth. Stock is made by simmering bones and aromatics for a few hours. Bone broth is cooked for much longer, extracting more nutrients and collagen, often consumed on its own for its potential health benefits.

Substitutions

Herbs and Seasonings - One of the beauties of homemade chicken stock is its versatility. Feel free to customize this basic recipe to your liking. Add a handful of fresh herbs, like fresh thyme or rosemary, for an aromatic twist. Want to amp up the garlic flavor? Throw in a few extra cloves. The possibilities are endless, and the result will be flavorful chicken stock.
Scraps from Fresh Vegetables - Although I used whole veggies for this recipe, you can use a variety of fresh vegetable scraps to enhance the flavor when making homemade chicken stock. I recommend the ends of onions, carrot peelings, celery tops or leaves, garlic cloves (lightly smashed), parsley stems, and thyme sprigs. These scraps add depth and complexity to the stock, so don't throw them away—put them to good use in your homemade broth!

Variations

Turkey Stock - The rich flavors of the turkey bones will infuse the stock, creating a delicious base for your favorite soups, stews, and sauces. It's a great way to make the most of holiday leftovers and enjoy homemade stock with that distinctive turkey flavor.

Ingredients

*For specific ingredient amounts, please scroll down to the printable recipe card.

How To Make The Best Chicken Stock

Step 1. Combine all ingredients in a large stock pot.

Step 2. Place the pot on the stove top and bring to a gentle simmer over low to medium heat for 2 hours or until about half of the liquid evaporates.

All the ingredients needed to make the chicken stock added to a large stock pot.

Water being poured into the large soup pot to cover the ingredients for simmering.

Step 3. Remove the chicken pieces from the stock. Pour the rest of the stock through a fine mesh strainer to create a smooth stock.

After the chicken stock has been cooked, it is poured through a fine strainer to remove chunks of chicken and vegetables and then poured into glass jars for storage.

Two jars of chicken stock on a countertop next to a bowl of whole black peppercorns and a plate of turkey with gravy.

Storage and Freezing

This easy recipe will make about 1 quart of stock. Pour the stock into an airtight container or glass jars and store in the refrigerator for up to one week.

To freeze the leftover rotisserie chicken stock, let it cool to room temperature. Then, transfer the stock to freezer-safe containers or ice cube trays for later use. It'll keep in the freezer for up to three months, giving you easy access to homemade goodness whenever you need it. If you are storing it in a freezer bag, be sure to squeeze out the air.

Pro Tip

For an extra flavor boost, consider crushing the ingredients halfway through cooking to release aromatic oils and deepen the stock's flavor. And remember, don't rush the simmering time; allowing the ingredients to meld over low heat is crucial for achieving a rich, full-bodied flavor.

Notes/FAQs

Do I need to remove the fat layer from the stock before storing it?

It's totally up to you! Some people prefer to skim off the fat for a clearer stock, while others enjoy the added richness it provides. If you're watching your fat intake, you can refrigerate the stock overnight and easily remove the solidified fat layer before using or freezing.

Can I double this recipe?

The rule of thumb for the chicken-to-water ratio is a minimum of a pound of chicken per quart of water. If you have more chicken and aromatics, adding them without increasing the water will improve the flavor and texture of your stock, while increasing the water will dilute the flavor.

Can I make this recipe in a slow cooker?

Absolutely! For a slowcooker version, simply add all the ingredients to your crock pot and cook on low for 8-10 hours.

Can I use leftover chicken bones from a homemade roast chicken instead of a store-bought whole rotisserie chicken?

Of course! Any leftover chicken bones, whether from a homemade roast chicken or a store-bought rotisserie chicken, will work wonderfully in this recipe.