Rotisserie Chicken Stock Recipe

Rotisserie Chicken Stock

Makes 4 Quarts

Get more bang for your buck by using the bones from your rotisserie chickens to make a simple chicken stock that tastes much better than store-bought. Save the bones in your freezer and make a double or triple batch. Or, start the stock right after you remove the chicken from the bones – it will be close to ready by the time you’re done with dinner and the dishes. Your kitchen is going to smell amazing!


  • 2 tablespoons whole black peppercorns
  • 3 bay leaves
  • 1 head garlic, cut in half horizontally
  • 2 onions, peeled and chopped
  • 3 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • Carcass and bones from 2 rotisserie chickens


  1. Place all ingredients in a large pot or Dutch oven. Cover completely with water. Cook on high heat until stock comes to a boil.
  2. Reduce heat and simmer 2 to 3 hours. Skim foam for a clearer broth.
  3. Cool and strain into an airtight container. Refrigerate and use within 5 days or store in freezer for up to 6 months.
  4. Cook’s Tips:
  5. This same recipe will work with raw chicken bones as well, often available frozen in the butcher shop. To add a delicious roast-y flavor to the broth, roast them in a 400°F oven for 45 minutes until golden before simmering.
  6. Many vegetable scraps can be saved in the freezer and used to fortify this recipe. Consider saving your mushroom stems, parsley stems, onion ends, and celery bottoms for later use. Using too much onion skin or carrot peel, however, may result in a bitter, dirty-tasting stock.


Amount Per Serving (based on 16 servings)
Protein: 6 g
Added Sugars: 0 g
Total Sugars: 4 g
Fiber: 0 g
Total Carbohydrates: 8 g
Sodium: 340 mg
Cholesterol: 5 mg
Trans Fat: 0 g
Saturated Fat: 1 g
Total Fat: 3 g
Calories: 90
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