Homemade Chicken Stock from Rotisserie Chicken Bones Recipe
This hearty and flavorful chicken stock recipe uses rotisserie chicken bones and fresh vegetables simmered slowly to extract a rich, deep broth perfect for soups, stews, and sauces. Enhanced with aromatic herbs and spices, this homemade stock is easy to prepare, versatile, and a great way to add homemade goodness to your cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Broth
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Chicken and Vegetables
- 1 rotisserie chicken (meat removed, leaving only bones and skin)
- 2 ribs celery (with leaves, cut into chunks)
- 2 medium carrots (cut into chunks)
- 2 medium onions (cut into chunks)
Herbs and Spices
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
Liquids and Seasoning
- 8 cups cold water
- 2 tablespoons Better than bouillon chicken paste or 6 chicken bouillon cubes
Instructions
- Prepare the ingredients: Remove the meat from the rotisserie chicken, keeping only the bones and skin. Cut celery, carrots, and onions into chunks.
- Combine in pot: Place the chicken bones and skin, chopped vegetables, bay leaves, dried rosemary, dried thyme, peppercorns, and cold water into a large soup pot.
- Heat the stock: Slowly bring the mixture to a boil over medium heat, watching closely and skimming off any foam or impurities that rise to the surface for a clearer broth.
- Simmer the stock: Reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 2 hours or longer to fully extract the flavors from the ingredients.
- Cool and strain: Remove the pot from heat and allow the stock to cool slightly. Strain the stock through a fine sieve or strainer, discarding the solids (vegetables, bones, and seasonings) to leave a clear broth.
- Season and store: Stir in chicken bouillon paste or cubes to taste for seasoning. Store the stock in the refrigerator for up to 3-4 days, skimming off any fat that rises to the top before use. For longer storage, freeze the stock for up to 3 months.
Notes
- Using rotisserie chicken bones adds depth and richness to the stock that raw bones may not provide.
- Skimming foam during boiling helps keep the stock clear and clean in flavor.
- The longer you simmer the stock, the more concentrated and flavorful it becomes; you can simmer up to 4-6 hours for extra richness.
- Letting the stock cool completely in the fridge will firm up the fat layer on top, making it easier to remove if a leaner broth is desired.
- Freeze in portions using ice cube trays or small containers for convenient use in recipes.
