Rotisserie Chicken Stock

Name: Rotisserie Chicken Stock (Homemade)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 leftover rotisserie chicken carcass (including bones, skin, and drippings); Water, enough to cover; 1/2 onion; 1 carrot; 1 stalk celery; 2 cloves garlic

Rotisserie Chicken Stock is a simple, zero-waste method to transform leftover rotisserie chicken bones into rich, flavorful broth for soups, sauces, and gravies using basic aromatics and water.

🌍American 🏷️Chicken stock 🏷️Chicken broth 🏷️Rotisserie chicken 🏷️Homemade stock Easy recipe

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🏷️No-waste

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TikTok

Total

1h 30m

Servings

8

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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Ingredients

1 leftover rotisserie chicken carcass (including bones, skin, and drippings)
Water, enough to cover
1/2 onionoptional
1 carrotoptional
1 stalk celeryoptional
2 cloves garlicoptional

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Instructions

1
Place the entire leftover rotisserie chicken carcass, including all bones, skin, leftover meat, and drippings, into the pot of a pressure cooker.
2
Add just enough water to cover the chicken carcass completely.
3
Secure the lid and set the pressure cooker to cook on HIGH for 60 minutes.
4
Once the cooking cycle is complete, allow the pressure to release naturally and let the stock cool down enough to handle safely.
5
Strain the stock through a fine-mesh sieve into a large bowl or container, discarding the solids.
6
Use the stock immediately, or store it for later use.

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Tips & Notes

Pro tips

Don't skip the onion, carrot, and celery—these aromatics build the flavor foundation and are worth the 5 minutes of prep.
Skim foam from the surface in the first 10–15 minutes of simmering to achieve a clearer, cleaner-tasting stock.
Simmer gently, never boil—a rolling boil clouds the stock and breaks down collagen inefficiently.
Strain through a fine-mesh sieve or cheesecloth after simmering; discard solids and cool the stock before refrigerating or freezing.

Substitutions

Onion → leek (white and light green parts only; milder flavor)
Carrot → parsnip (earthier, slightly sweet note)
Celery → fennel bulb (if fennel flavor is desired; use sparingly)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Common Questions

How long does homemade chicken stock take to make?

Simmering time is typically 1.5 to 2 hours for a quick, flavorful stock. Longer simmering (4–6 hours) yields deeper flavor and more collagen extraction.

Can I use a rotisserie chicken carcass that still has meat on it?

Yes. Strip off and reserve the meat for other dishes, then use the bare carcass, bones, skin, and drippings for stock—this adds extra flavor.

Do I need to blanch or clean the bones before simmering?

No. Since rotisserie chickens are pre-cooked, you can add the carcass directly to the pot. For a clearer stock, skim foam that rises in the first 10 minutes.

How should I store leftover chicken stock?

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Cool completely before sealing to prevent condensation.

Can I add other vegetables or herbs to this recipe?

Yes. Thyme, bay leaf, parsley stems, and peppercorns are common additions. Avoid strong vegetables like broccoli or cabbage that can overpower the broth.