Make rich and flavorful homemade chicken stock using leftover rotisserie chicken bones, fresh vegetables, and herbs. This easy recipe creates a clear, nourishing broth perfect for soups, stews, sauces, risotto, and gravies. With simple ingredients and slow simmering, you’ll get a healthy, freezer-friendly stock that’s far better than store-bought.

Table of Contents

Ingredients

1 rotisserie chicken carcass (bones and skin only, meat removed)
2 ribs celery with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, cut into chunks
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
10 whole peppercorns
8 cups cold water
2 tablespoons Better than Bouillon chicken paste, or 6 chicken bouillon cubes

Instructions

Place the rotisserie chicken bones, vegetables, herbs, and spices into a large soup pot.
Add the cold water and slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce the heat to low, cover, and let the stock simmer gently for at least 2 hours (longer for deeper flavor).
Remove from heat and allow to cool slightly.
Strain the stock through a fine mesh sieve, discarding the solids. Stir in chicken bouillon paste to taste.
Store in the refrigerator for 3–4 days, skimming off fat before using. For longer storage, freeze for up to 3 months.

Tips

For richer flavor, roast the chicken bones and vegetables in the oven at 200°C (400°F) for 20–25 minutes before simmering.
Always start with cold water, which helps draw out maximum flavor from the bones.
Simmer gently — boiling too hard can make the stock cloudy.

Variations and Substitutions

Herbs: Swap rosemary and thyme with parsley, sage, or dill for a different flavor.
Bouillon: If you prefer a lighter stock, skip the bouillon and season with just salt.
Bones: Use raw chicken bones, wings, or drumsticks if you don’t have a rotisserie chicken.
Vegetables: Add parsnips, leeks, or garlic for extra depth.

FAQs

Can I make this in a slow cooker?
Yes — cook on low for 8–10 hours or overnight.

Why is my stock cloudy?
Cloudiness usually comes from boiling too vigorously. A gentle simmer keeps it clear.

Can I freeze the stock in portions?
Absolutely! Freeze in ice cube trays or freezer-safe containers for easy use.

Serving Suggestions

Use as a base for soups, stews, or risottos.
Cook grains like rice, quinoa, or couscous in stock instead of water for added flavor.
Add to pan sauces or gravies for extra richness.

Why You’ll Love This Recipe

This homemade chicken stock is rich, flavorful, and far better than store-bought versions. It’s a budget-friendly way to use up a rotisserie chicken carcass while creating a versatile kitchen staple that enhances countless dishes.