How To Make Chicken Stock From Rotisserie Chicken

There's something so satisfying about making chicken stock, especially when it’s from a rotisserie chicken. It’s easy, and the cozy aroma that fills the kitchen always makes me smile. Lately, with all the rotisserie chickens I’ve been cooking, I’ve been whipping up a lot of this rich, flavorful Rotisserie Chicken Stock Recipe.

I’ve noticed that rotisserie chicken stock has its own unique qualities – it’s darker, more concentrated, and comes together faster than regular chicken stock. I’m excited to walk you through the process, share some handy tips, and help you learn how to make chicken stock from rotisserie chicken. Let's dive in!

This recipe is:

8 Reasons To Love This Recipe

This rotisserie chicken stock recipe is a kitchen staple you'll find yourself making again and again. Here’s why it stands out:

Simple and easy to make!
Rich, flavorful stock that's even better than traditional!
Deep, concentrated flavor perfect for all your favorite dishes!
Fewer ingredients, making it budget-friendly!
Easy to store and freeze for later use!
A great way to make the most of your entire rotisserie chicken!
A low carb chicken stock recipe with incredible taste!
Beautiful brown color without the need for roasting bones!

Is Rotisserie Chicken Stock Low Carb?

Yes, rotisserie chicken is low carb. This recipe contains only X net carbs per ¼ cup serving. The rotisserie chicken stock is perfect for adding to your low carb regime.

I also have an extensive article on "Is rotisserie chicken low carb?" just in case you want to dig deeper into this time-saving kitchen show-stopper!

Chicken Stock vs. Broth

Understanding the difference between chicken stock and chicken broth is key to making the most of your rotisserie chicken. Both are flavorful, but they serve different culinary purposes.

Chicken Stock is made primarily from the leftover bones of a roasted chicken, including the leftover carcass. It’s simmered slowly to extract the collagen from the bones, resulting in a rich and gelatinous base. This chicken stock recipe from rotisserie chicken is perfect for dishes that require depth and body, like sauces, stews, and soups. The bone gelatin gives the stock a luxurious mouthfeel that’s hard to beat.

Chicken Broth, on the other hand, is usually made from the meat of the chicken rather than the bones. It’s lighter, less rich, and perfect for sipping or using in recipes where you want a less intense flavor. Unlike the more concentrated roasted chicken stock, a rotisserie chicken broth recipe is often used as a base for soups or for cooking grains.

For an additional chicken flavor, make bone broth from rotisserie chicken. This is similar to chicken stock but is simmered for a much longer time to extract additional nutrients from the bones. It’s packed with minerals and collagen, making it delicious and nourishing.

So, what to do with rotisserie chicken carcass? Instead of tossing it, turn it into a flavorful homemade chicken broth or a hearty chicken stock. Whether making a delicious broth or a rich stock, using leftover bones is a fantastic way to get the most out of your roasted chicken.

Both options are delicious, but if you want something more robust, go for the roasted chicken stock. It’s easy to make and adds an incredible depth of flavor to any dish.

Rotisserie Chicken Stock Ingredient List

Here is the list of ingredients you'll need to make rotisserie chicken stock:

12 cups water (or more)
4 garlic cloves, smashed
2 carrots, washed and cut in half
2 celery stalks, washed and cut in half
1 rotisserie chicken carcass, including skin, bones and juices
1 large onion, quartered
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon apple cider vinegar

Ingredient Substitutions

Looking to switch things up or try a different twist? Here are some flavorful alternatives that work just as well:

Rotisserie chicken carcass: Swap in a regular roasted chicken carcass. To achieve that same dark color, roast the bones in the oven at 375°F for 10-15 minutes before using.
Onion: You can substitute 2-3 shallots for the onion. Just slice them in half, remove the root, and add them to the pot.
Carrots: For a full-bodied stock, carrots are ideal, but you can use parsnips if needed. Just note that the flavor will be slightly different.
Celery: If you’re out of celery, try using some celery root (celeriac) to mirror its unique flavor.
Garlic cloves: Shallots make a great stand-in for garlic. Use one shallot, sliced in half with the root cut off.
Bay leaf: Substitute with 1 teaspoon of dried thyme if you don't have a bay leaf on hand.
Whole black peppercorns: You can use whole white peppercorns or roughly ground black pepper (about ¼ teaspoon). Avoid pink peppercorns since they’re actually berries, not true peppercorns.
Apple cider vinegar: Freshly squeezed lemon juice, red wine vinegar, or even vermouth can be used instead. The acid helps extract nutrients from the bones for a richer stock.

Additional Ingredients

Want to add some extra layers of flavor to your rotisserie chicken stock? Here are a few delicious options that pair perfectly with the main ingredients:

Veggies: If you’re in the mood for more vegetables, add turnips, parsnips, zucchini, leeks, mushrooms, fennel, or cabbage. Remember that sometimes less is more when it comes to flavor, but it’s all about personal preference!
Herbs: Aromatics can add a lovely depth to your stock. Toss in fresh or dried rosemary, dried parsley or fresh parsley stalks (avoid the leaves to keep your stock from turning green), fresh or dried thyme, and dried sage. These will be strained out, leaving behind a clear, rich broth.
Scraps: It might sound unusual, but using scraps like carrot peels, potato skins, onion skins, and the leafy parts of celery can be a great way to boost flavor while reducing kitchen waste. Just make sure your produce is thoroughly washed before using.
Roasted vegetables: For an extra rich and flavorful broth, roast your veggies in a 400°F oven for about 20 minutes until they start to brown. The caramelized sugars will bring a deeper richness to your stock.
Sauteed vegetables: Some folks like to sauté their vegetables before adding them to the stock. While it adds flavor, it also requires extra chopping, cooking, and cleanup. It’s an option, but you might find the flavor difference is minimal compared to the effort involved.

NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.

Cooking Tools Required

Here is the list of cooking tools you need to make rotisserie chicken stock:

Stock pot
Cutting board
Sharp knife
fine-mesh strainer or colander

How To Make Rotisserie Chicken Stock: Complete Cooking Guide

The way I am going to show you how to make rotisserie chicken broth is super simple and foolproof. This recipe reduces the overall amount of chopping and prep work but still results in an amazingly flavorful stock. Let’s take a look together:

Cooking Method

Simmering

Preparation Steps

Gather up your rotisserie chicken carcass, leftover skin, juices, wing tips, and spent bones.
Clean and prepare the remaining ingredients.

Cooking Steps

Place a stock pot or other large pot over high heat. Add all the ingredients except the water to the pot.
Pour the water over the ingredients. Depending on the size of the pot you are using, you may need more or less water. At least two inches of water should be above the ingredients in the pot.
Bring the water to a very light boil (you are looking for bubbles to form in the water, but not a rolling boil) and reduce the heat to low or simmer. See my Pro Tip about boiling stock.
Skim any of the foam that might rise to the surface with a spoon and discard.
Cook for at least 2 hours or until the stock turns a nice golden brown.
Remove the rotisserie chicken stock from the heat.
Place a mesh strainer or colander over another stock pot or very large container that will hold the stock.
Carefully strain the stock. Place the stock pot back on the stove when the liquid stock has been strained. Press the solids at the bottom of the pot using a wooden spoon or a sturdy ladle to release any additional liquid. Strain this liquid and discard the solids.
Allow the rotisserie chicken stock to cool, then either use it in your favorite recipe or divide it into containers to freeze.

Step 1: Place the rotisserie chicken carcass and celery stalks into a large pot.

Step 2: Add the carrots and garlic cloves to the pot with the chicken and celery.

Step 3: Place the halved onions on top of the other ingredients in the pot.

Step 4: Pour apple cider vinegar over the ingredients in the pot.

Step 5: Add water to the pot, covering the ingredients, and bring to a simmer.

Step 6: Let the mixture simmer gently, allowing the flavors to meld together.

Step 7: Remove the rotisserie chicken stock from the heat.

Step 8: Carefully strain the stock. Place the stock pot back on the stove when the liquid stock has been strained.

Step 9: Allow the rotisserie chicken stock to cool, then either use it in your favorite recipe or divide it into containers to freeze.

💡 My Pro Tips

Here are some pro tips I've picked up from over 30 years of making stock, blending my own experiences with wisdom passed down in cooking school:

Bones and skin: Whenever I roast or make a rotisserie chicken, I keep a "stock" bowl next to my cutting board. Any bits of bones or skin I remove while prepping shredded rotisserie chicken or serving cut rotisserie chicken go straight into this bowl. This way, nothing goes to waste, and these pieces add depth to the stock. They freeze well, too, so if you're not making stock right away, just save them for later.
Less is more: In my early cooking days, I used to stuff my stock pot with as many vegetables as I could fit, thinking more ingredients meant more flavor. But over time, I've learned that this can actually dilute the rich chicken flavor. Now, I focus on adding more chicken, including those bones and skin, and cutting back on the veggies. The result? A richer, more concentrated homemade chicken stock.
Simmer, don't boil: It's tempting to boil your stock, especially if you're used to working with raw chicken carcasses. But with a fully cooked rotisserie chicken, you want to avoid a rolling boil. Boiling can make the stock cloudy and break down the chicken into floating bits. Instead, bring the stock to just below a boil, then reduce the heat and let it simmer gently. If your stove runs hot, consider investing in a heat diffuser—these handy tools are great, though they don't work on induction stoves.
No salt: I always make my stocks and broths without salt. This way, they can be used in any recipe without throwing off the flavor balance. For instance, when making smothered pork chop gravy, using salted stock could easily make the gravy too salty. Starting with a no-salt stock allows you to build flavors without worrying about over-salting.
Keep the fat: Some traditionalists might suggest skimming off the fat once your stock cools, but I disagree. Fat equals flavor, and in low carb and keto cooking, fat is your friend. So, I say leave that tasty layer of fat right where it is—no need to toss out this delicious part of your stock.

⏲️ Time-Saving Tips

Here are some time-saving tips to streamline your stock-making process:

Freeze your chicken carcasses: Save your rotisserie chicken carcasses in a freezer bag until you're ready to make stock. If the chicken is already cleaned and prepped, it’s even easier—just pull out the carcass, toss it in the pot with your veggies, and you’re good to go.
Make the stock ahead: Prepare your stock in advance to save loads of time later. This homemade rotisserie chicken broth keeps well in the fridge for a couple of days and freezes beautifully, so you’ll have it ready whenever you need it.
Use pre-cut mirepoix: To save time on chopping, buy pre-cut mirepoix (a mix of white onion, celery, and carrot) from the grocery store. While we don’t typically sweat the veggies for this recipe, using pre-cut mirepoix means less prep and quicker cooking.

What To Serve With Rotisserie Chicken Stock?

This rich rotisserie chicken stock can be the perfect base for many dishes, especially soups. Here are some tasty recipes to try:

Rotisserie Chicken Soup: A comforting classic made even better with your homemade stock. Add shredded chicken, veggies, and noodles or rice for a hearty meal.
Roasted Red Pepper and Tomato Soup: This vibrant soup gets a flavor boost from the stock, blending roasted peppers and tomatoes into a smooth, savory dish.
Keto Broccoli Cheese Soup: Creamy and cheesy, this low-carb soup pairs perfectly with your stock for a satisfying, guilt-free option.
Thai Red Curry Soup: Infuse your stock with bold Thai flavors by adding red curry paste, coconut milk, and fresh herbs. A spicy, aromatic delight.
Chicken Vegetable Soup: Load up on veggies and lean chicken in this wholesome soup, where the stock provides a rich, flavorful base.
Chicken Noodle Soup: What's best than delicious chicken rotisserie stock and healthy zoodles? A perfect comfort food!

Storage, Freezing, And Reheating Instructions

Storing and reheating your leftover rotisserie chicken stock is key to keeping it fresh and flavorful. Here’s a streamlined guide on how to handle it:

Storage Tips

Cool before refrigerating: Let the stock cool to room temperature before storing. Adding hot stock directly to the fridge can raise the temperature and cause spoilage. Once cooled, cover it with plastic wrap or transfer it to airtight containers. It will stay fresh for 3-4 days in a safe container. To extend its fridge life, bring it to a boil for 5 minutes, then cool and refrigerate. Note that this practice is used in restaurants but isn’t always recommended for home use.

Reheating Tips

Stovetop: Reheat the stock in a pan over medium-low heat. If reheating frozen stock, use a pan with high sides. Heat until hot.
Microwave: You can microwave the stock, but this may reduce some of the nutritional benefits. If using the microwave, heat on medium until warmed through.

Freezing Tips

Containers: Freeze stock in 1-liter plastic containers for easy handling. Leave some headspace for expansion, seal tightly, and label with the recipe name and date. To defrost, place in the fridge overnight or run the container under warm water to loosen the stock before transferring to a pot.
Ice Cube Trays: Freeze stock in ice cube trays for convenient portions. Once frozen, transfer the cubes to a freezer-safe bag. Use individual cubes as needed for recipes requiring smaller amounts.

Recipe Conclusion

If you ask me whether I prefer traditional chicken stock or rotisserie chicken stock, the answer is clear: rotisserie chicken stock wins every time. It’s quick and effortless, and I always have rotisserie chicken on hand.

Cooking should be about creating amazing flavors, not just meeting our nutritional needs. For truly flavorful, well-balanced meals, rotisserie chicken stock is unbeatable. It’s rich, full-bodied, and utterly delicious.

Try it out today—I think you’ll love it as much as I do!

Feel free to leave any questions or suggestions in the comments or connect with me on Facebook or Instagram.

More Guides:

Take more help to ace rotisserie chicken with these amazing guides:

How to Put Chicken on Rotisserie
How To Cut Rotisserie Chicken
How To Shred Rotisserie Chicken

FAQs

Can rotisserie chicken be used for stock?

Yes. Rotisserie chicken makes a stock that has a deeper color and more rich flavor than traditional chicken stock.

How to make chicken broth out of Costco chicken?

Typically, Costco rotisserie chickens are larger than those in other stores. This works well for making rotisserie chicken bone broth as there is more chicken to extract flavor from. Simply add the cleaned Costco chicken carcass to a stock pot, add the vegetables and aromatics, and cover it with water. Bring to a boil and simmer for at least two hours. Strain and enjoy the Costco chicken broth.

How long to cook rotisserie chicken stock?

Because the chicken is roasted, rotisserie chicken stock must be cooked less quickly than traditional chicken stock. It will be rich and flavorful within about 2 hours, whereas traditional chicken stock usually needs between 2 and 4 hours for the same depth of flavor.

Can you use rotisserie chicken bones for stock?

Yes. Even if you don’t have a rotisserie chicken carcass, you can use the spent bones and pieces from the chicken in the stock. If you are making a smaller amount of chicken stock, just using the leg, thigh, and wing bones may be enough to make a really tasty chicken broth.