Rotisserie Chicken Stock (2024)

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.

Years ago, as an effort to stretch ourmoney and food a little further I started making chicken stock from a store-bought rotisserie chicken. I would buy a rotisserie chicken from Costco or Sam’s just about every week. Prior to making the rotisserie chicken stock, I would remove all the meat off the chicken and then discard the carcass.

One day, I decided I wanted to make some chicken stock from the carcass since I was out of the boxed broth. Then the light bulb went off in my head… ding ding ding… make chicken stock from that Costco rotisserie carcass! I love that I can stretch our money a little further and waste less food by making this rotisserie chicken stock.

Why This Recipe Works

Use up leftovers to create a delicious broth.

Homemade chicken stock made in under an hour.

You can control the ingredients in your broth (i.e., lower sodium).

Ingredients

• Rotisserie Chicken Carcass – You can keep some of the meat on it or strip all the meat off the carcass. I prefer to take the meat off the bone.
• Vegetables – I use a combination of carrots, celery, and onions.
• Parsley – I like to use either fresh or dried parsley. I personally like the flavor that fresh parsley gives.
• Chicken Bouillon Cubes – This adds additional flavor and because it has sodium in the cubes you won’t need to salt your stock.

Directions

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.

Then, pour in 10 cups of water.

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.

Pour chicken stock into freezer safe containers to use within a few days or freeze to use at a later date. That’s it… super easy way to make your own homemade chicken stock and stretch your food and wallet a little further!

Rotisserie Chicken Stock FAQs

Tips & Tricks

Here are a few tips and tricks I have learned along the way when I make chicken stock from carcass.

• Fat – Pictured above is the rotisserie chicken container. 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.

Stock Recipes

• How to Make Turkey Stock
• How to Make Beef Stock
• Instant Pot Turkey Stock

Other chicken soup recipes you can use this rotisserie stock in…

• Chicken Rotini Soup
• Chicken and Stars Soup
• Instant Pot Chicken Soup

Thank with Google

As you may know, I’m excited to be one of Google’s paid early testers for their Thank with Google pilot program. Thank with Google is an experimental feature that allows you to purchase a virtual sticker and directly show your appreciation for content on my website. As a loyal supporter of Katie’s Cucina, you can now feel more connected and engaged because you have the ability to express yourself and share what my work means to you. 



I’ve enjoyed seeing the variety of stickers and messages my readers have selected to date. And remember, every time you send a paid sticker, you can add a personal message which I enjoy receiving. For me, these virtual stickers translate into direct revenue to support all the work that goes into the content that you enjoy here on Katie’s Cucina.

You can find the Thank with Google feature in multiple places on my site, including on my sidebar, as a button at the top of each blog post, and as a button at the end of this and all blog posts. If you try it out, I would love to know what you think! As always, thank you for your continued support.

If you make this chicken stock from carcass recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!