Even after you have eaten every last delicious bite of meat from your deli rotisserie chicken there is still life (or dinner) left in it. You can make a wonderful and flavorful chicken broth from your leftovers and just a few vegetables. Leftover rotisserie chicken recipes are a great way to make sure you get every penny’s worth out of your food. Once you see how easy it is to make your homemade chicken broth, not to mention how much better the flavor is you will never want to buy it in the carton again. This is a basic recipe using common vegetables to flavor the stock, but you can use any vegetables you have on hand, and it will still create a rich delicious stock. I have also used asparagus, zucchini, squash, bell peppers, and leeks to add flavor to my homemade broth recipe with wonderful results.
How to Make Chicken Broth from a Rotisserie Chicken
Ingredients:
- 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
Directions:
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.
Simmer on low for 4-6 hours.
Strain chicken broth through a fine mesh strainer or cheesecloth to remove all chicken and vegetables.
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.
- 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
- 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.
- Simmer on low for 4-6 hours.
- Strain chicken broth through a fine mesh strainer or cheesecloth to remove all chicken and vegetables.
- 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.
More Homemade Broth Recipes:
How to Make Beef Broth in a Slow Cooker
How to Make Chicken Broth in a Slow Cooker
Amy says
My brother has been simmering for almost 2 hours and smells amazing! However, most of the liquid has evaporated. Do I add more water?
Brian says
Yes. Keep the bones covered until everything falls apart. You are basically just making more stock if you add water albeit slightly less concentrated . The veggies will burn if you let too much water boil away.
Elizabeth B. says
Oh the smell! It is divine! Children wanted the broth rigth out of the pot! Very good! Thank you for sharing this 🙂