Homemade Rotisserie Chicken Stock

5 from 15 votes

Transfer a leftover rotisserie chicken or really any chicken or turkey carcass into a delicious stock or broth made from scratch.

Prep Time10

Cook Time2

Course: Sauces and Extras

Cuisine: American

Servings: cups

Calories: 35kcal

Combine all ingredients in a large stock pot. Turn heat to high and bring liquid to boil.
Let simmer for 2 hours or until about half of the liquid evaporates.
Remove the large pieces of chicken, vegetables and herbs with tongs or a large slotted spoon. Strain the remaining liquid so that you have a smooth stock leftover. The chciken and veggies can be used for soup or another recipe.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. You can also use it immediately, if desired. Enjoy!

Tips:

After stock cools down or is chilled, removed any larger spoons of grease that will rise to the top.
If desired, halfway through the cooking time, you can crush the ingredients like the carrots and celery to get more flavor for your stock. You can also reserve the veggies and chicken to make soup or use for something else.
You can add salt and pepper and other seasonings like onion powder, garlic powder or dried herbs if you prefer.

Variations:

You can really use any leftover roasted chicken and a leftover tukey carcass works too. This is a great way to use up your leftovers on Thanksgiving.