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Learn the simple steps to make chicken broth from a rotisserie chicken carcass and a few everyday ingredients.
Chicken Broth with Rotisserie Chicken
Since I use rotisserie chicken to build quick dinners almost every week, I started using the chicken carcass to make this incredible chicken broth!
Store-bought broth is super convenient and one pantry staple I always keep handy, but the deliciousness of homemade chicken broth has me making it quite often.
What You Need
You will use a rotisserie chicken carcass with some meat tidbits left in the bones. To make the broth super flavorful, you’ll add celery, carrots, onion, bay leaves (omit them if you don’t have them), dried rosemary, dried thyme, and peppercorns. To turn all these ingredients into a broth, it’s essential to add cold water.
How to Make Rotisserie Chicken Broth
Bring all the ingredients to a boil in a large pot and let them simmer. While it cooks, you may notice some foam on the surface; simply skim it occasionally. After 3 to 4 hours, remove the chicken carcass, strain the broth, and store it.
How to Store Homemade Broth
Strain the broth through a fine-mesh strainer directly into jars to store in the fridge for up to a week, or place it in heavy-duty zip bags in the freezer for 2 to 3 months.
Favorite Recipes with Rotisserie Chicken Broth
This rotisserie chicken broth adds a flavor upgrade to already delicious recipes, such as chicken and rice soup, my Grandma’s chicken stew with potatoes, chicken goulash, or this blackened chicken pasta. Amazing!
Rotisserie Chicken Broth (from leftovers)
Watch how it’s made:
Ingredients
- 1 rotisserie chicken carcass, with some meat tidbits left in the bone and skin discards if you have them
- 2 ribs celery, chopped
- 2 medium carrots, quartered
- 1 large yellow onion, quartered
- 2 bay leaves
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 8 to 10 peppercorns
- 12 cups cold water
Instructions
Simmer:
- Place all the ingredients in a large soup pot and bring to a boil over medium-high heat. Reduce the heat to a simmer for 3 to 4 hours. Occasionally, skim off any foam that comes to the surface.
Strain:
- Remove the chicken carcass and strain the broth through a fine-mesh strainer. Transfer the broth into jars.
Store:
- Refrigerate the chicken broth for 1 week or store it in heavy-duty zip bags in the freezer for 2 to 3 months.
Grace says
This rotisserie chicken broth was so easy to make and full of flavor!
Linda says
This recipe really helps you get the best bang for your buck with a rotisserie chicken! Enjoy all the meat and then make homemade broth? Incredible.
cynthia says
wow! I had no idea that making chicken broth at home was this easy. I’ll make it next time I buy a rotisserie chicken for dinner. Thanks for the recipe.