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The Easiest Leftover Rotisserie Chicken Stock

Do you eat roasted or rotisserie chicken? If so, pause for a moment. Don’t throw away your rotisserie chicken carcass once you’re finished. Do you know that there’s still so much more use you can get out of it?  Do you know that you can make broths, stocks, and soups using that carcass? Maybe you know you can make broth and stock from raw chicken. However, that can typically take much longer than using a cooked chicken carcass. 

Whether you’re using a store-bought rotisserie chicken carcass or you roasted a whole chicken yourself, I’m here today to show you just how easy it is to make Leftover Rotisserie Chicken Stock. 

You might wonder about the difference between stock and broth. Stock is thicker and is made using bones. The bones yield a thicker liquid. This recipe qualifies as a chicken stock because we are using chicken bones. 

Stock can be used for many recipes such as making soups, risotto, braising meats, and even flavoring mashed potatoes! You will certainly taste a difference between store-bought chicken stock and this homemade one right here. 

Whenever I make rotisserie chicken, I make sure I save the carcass. Even if I don’t use it right away, I will allow it to sit in my refrigerator for up to three days. Or, sometimes, if I know I want or make a lot of batches, I will freeze the carcasses until I have 3 or 4 of them. Then, I get a few large pots going on the stove, simmer the stock and store it away! This is typically what I do in the fall and winter months. I’m not sure about you, but I’m my option, you can never have too much stock!

The Easiest Leftover Rotisserie Chicken Stock

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Recipe by Madison Course: Chicken Recipes, Dinner Recipes, Easy Recipes, Healthy Recipes, Low Cost Recipes, Lunch Recipes, Soup RecipesDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

2

hours 

Ingredients

  • 1 rotisserie chicken carcass

  • 8 cups water

  • 1 onion, roughly chopped

  • 2 stalks celery, roughly chopped

  • 2 large carrots, roughly chopped

  • ½ teaspoon black peppercorns

Directions

  • To a large pot, add chicken carcass, water, onion, celery, carrots, and black peppercorns.
  • Bring to a boil and then turn down to low heat to simmer for 2 to 3 hours.
  • Strain stock and refrigerate in an airtight container to use for soups or other recipes of your choice.

To make this, follow the recipe as instructed. Once you turn the pot down to simmer, the pot does the rest of the cooking for you. All that you need to do is simply sit back and wait. There is no need to cover it. However, you are more than welcome to do so. Since this has to simmer for two to three hours, you have plenty of time to relax or get done what needs to be done around the house. As you do your task, you’ll be able to enjoy the familiar smells of onion, celery, carrots, and chicken cooking! That’s when you know it is just about ready. Then, you strain the liquid and store it away in the fridge. 

This Leftover Rotisserie Chicken Stock will be a meal save for sure! To preserve it for even longer, pour the stock into ice cube trays and freeze. Then, pop out as many frozen chicken stock cubes at a time when you are ready to use them. Enjoy creating meals and memories with this simple recipe!

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