Rotisserie Chicken Broth
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cooked rotisserie chicken carcass (bones, meat and all)
  • 1 large onion
  • 2-3 stalks celery
  • 2 carrots
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 1 Tbsp fresh or dried parsley
  1. Place chicken carcass in a large stock pot, cover with cold water; for me, this came to about 12 cups of water. Rough chop vegetables and place in pot with chicken.
  2. Simmer on low for 4-6 hours.
  3. Strain chicken broth through a fine mesh strainer or cheesecloth to remove all chicken and vegetables.
  4. Let broth cool completely, and store in refrigerator in a mason jar or other tight sealing container for a week, alternatively you could place in sealing freezer bags and freeze for up to 3 months.
Recipe by Premeditated Leftovers™ at