This meal prep guide shows you how to efficiently portion 3 rotisserie chickens into freezer-ready packs while using the leftover bones and carcasses to create rich, homemade bone broth in a pressure cooker.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Set up three separate bowls: one for the chicken meat, one for the bones/carcass, and one for the skin.
Working with one chicken at a time, pull all the meat off the bones and place the meat, bones, and skin into their respective bowls. Repeat for all three chickens.
Take the bowl of chicken meat and chop it into small, bite-sized pieces.
Mix the chopped chicken to ensure an even distribution of light and dark meat.
Measure out 2-cup portions of the chopped chicken and place each portion into a vacuum sealer bag.
Flatten the chicken inside the bags to create a thin, even layer, then vacuum seal each bag.
To start the bone broth, place all the collected chicken bones and carcasses into the pot of a pressure cooker.
Add any reserved collagen or gelatin from the bottom of the rotisserie chicken bags into the pot.
Pour in the apple cider vinegar.
Add enough water to cover the bones completely.
Secure the lid on the pressure cooker, set it to high pressure, and cook for 2 hours.
Store portioned chicken in airtight containers or freezer bags for up to 3 months; bone broth keeps refrigerated for 5 days or frozen for 6 months.
pressure cooker · fine-mesh strainer or cheesecloth
Properly stored chicken portions stay fresh for up to 3 months in the freezer when kept in airtight containers.
Yes, simmer bones in a regular pot for 12–24 hours on low heat, or use a slow cooker set to low for 24–48 hours for deeper flavor extraction.
Cool completely, then freeze in ice cube trays or airtight containers for up to 6 months. Refrigerate for up to 5 days if using within the week.
The skin is optional; keep it on for added fat and flavor, or remove it if you prefer leaner portions.
Starting with 3 chicken carcasses, you'll typically yield 4–6 cups of finished bone broth after straining and reducing.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Ground Beef and Vegetable Skillet
30 min
Creamy Corn Chowder
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
