Rotisserie Chicken Stock: A great way to use a leftover carcass from a rotisserie chicken, to get the most out of it! Combine the leftover rotisserie chicken carcass with water, vegetables or vegetable scraps, and herbs to create a homemade stock that’s full of so much flavor.

It’s delicious in soup recipes like this homemade chicken soup, and even hearty recipes like chicken and noodles. Or, store it for later when you need it for an easy dinner recipe!
There are different ways you can make homemade chicken broth, and the great thing about it is that it’s really flexible with the types of chicken, fresh vegetables, and herbs that you can use.
For instance, we also use raw chicken when we make this whole chicken bone broth recipe. You could also use leftover bones from a cooked chicken (or even something like these smoked cornish hens or from a bone-in chicken thighs recipe.) But using a rotisserie chicken that you pick up from the grocery store, is a great way to utilize the leftovers after using the meat.
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What does this broth taste like?
The combination of chicken bones, vegetables, and herbs gives the stock a savory and slightly sweet flavor, with hints of garlic, bay leaves, and black pepper. The fresh thyme and parsley add a layer of herbaceousness to the broth, while the long simmering time helps to extract all of the flavors from the ingredients.
Rotisserie Broth Ingredients

- 1 leftover rotisserie chicken carcass
- 2 onions, roughly chopped and unpeeled
- 2-3 carrots, roughly chopped and unpeeled
- 2-3 stalks of celery, roughly chopped
- 3-4 sprigs fresh thyme OR 2 teaspoons dried thyme
- 4 garlic cloves, smashed and unpeeled
- 2 bay leaves
- ¼ cup fresh parsley leaves, roughly chopped
- 1 teaspoon whole black peppercorns OR ½ teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon salt, plus more to taste
- 3 quarts water (12 cups of water), or fill up to the top of your pot
Substitutions
- Carrots: If you don’t have carrots, you can try using parsnips, turnips, or celery roots to add a similar earthy sweetness.
- Celery stalks: Fennel or bok choy are a great substitute for a similar flavor and texture to celery.
- Thyme: If you don’t have fresh, you can use dried thyme.
- Garlic cloves: If you don’t have fresh garlic cloves, garlic powder, minced garlic, or roasted garlic can be used in this recipe.
- Bay leaves: Try using dried thyme or dried oregano if you don’t have bay leaves on hand, to add a similar flavor.
- Black peppercorns or ground black pepper: White peppercorns or red pepper flakes can be used in place of black peppercorns or ground black pepper to add a different heat and flavor.
- Italian seasoning: You can substitute Italian seasoning with dried basil or dried rosemary for a similar flavor.
- Fresh parsley leaves: You can use dried parsley instead or for a slightly different flavor, you can use fresh oregano.
Equipment
- Large stockpot
- Fine mesh strainer or cheesecloth
- Ladle
- Airtight containers for storage (e.g. mason jars, plastic containers)
- Cutting board
How to Make Leftover Rotisserie Chicken Stock
*Be sure to see the recipe card below for the full ingredients list & instructions!*
- First, remove all the meat from the rotisserie chicken carcass, and set it aside for another use, such as this easy chicken pot pie casserole, a chicken caesar pasta salad or this chicken grilled cheese!
Break the carcass into several pieces so it will fit in your pot, optional.


- In a large stock pot, combine the chicken carcass pieces, onions, carrots, celery, garlic, bay leaves, black peppercorns, Italian seasoning, parsley, thyme, and salt.
- Then, fill the pot with water until the ingredients are completely covered. (This could be around 3 quarts of water, but this can vary depending on the size of your pot.)


- Bring the water in the pot to a boil over high heat on the stove top, then reduce the heat to low and cover. Let this chicken stock simmer for at least 4 hours, or until the liquid has reduced by half and the vegetables are very soft.
Tip: Note that the total time will vary slightly depending on how long you let the stock simmer on the stove. The longer it simmers, the more concentrated and flavorful it will become. After cooking, the stock will need to be strained and cooled, which will add additional time to the process.
- Once the rotisserie chicken stock has finished cooking, use a slotted spoon to remove the solids from the pot.
- Next, strain the liquid through a fine-mesh strainer to remove any remaining solids. Then, discard the solids.
- Now, taste the stock and add salt as needed to bring out the flavor, if desired. You may choose not to add more salt, so you can add salt to the recipe later, that you plan to use the stock for.

- If not using the rotisserie chicken bone broth right away, let the stock cool to room temperature, and then transfer it to airtight containers and store in the refrigerator. See the tips below for freezing for later, to use in your favorite recipes.

Recipe Pro Tips
- Amount it makes: As a general rule, you can expect to yield about 8-12 cups of stock from a recipe like this, depending on the size of your pot and the concentration of the stock. If you cook the stock longer, you will be left with a more concentrated stock, but it will produce less liquid.
- Flexible. This recipe is very flexible, so feel free to add other vegetables or herbs to the pot to suit your tastes. Some great options to consider might include mushrooms, rosemary, or sage. You could also add some crushed red pepper flakes for a spicy kick.

Recipe FAQs
Yes! There’s so much flavor that can come from a rotisserie chicken, especially if it was cooked with seasonings. But the delicious broth that can come from any leftover skin left and the bones themselves, is fantastic.
This is a great stock to use in place of water in other recipes! However, keep in mind that if the recipe calls for salt, the broth will already have a saltiness to it, unlike water.
They’re very similar but stock is usually created when using bones, and broth is usually made using the meat. However they are often used interchangeably.

Storage
- To store: To store leftover rotisserie chicken stock, it is best to let it cool to room temperature before transferring it to airtight containers. Some even pour stock in ice cube trays, so they can pop out small servings as needed.
- Refrigerate: The stock can be stored in the refrigerator for up to 5 days, and to keep on hand to make recipes like my tortellini soup recipe.
- To freeze: It can be stored in the freezer, in a freezer safe container or freezer bag, for up to 3 months. it is recommended to leave enough headspace in the container to allow for expansion as the liquid freezes.
- To thaw: When ready to use, simply thaw the stock in the refrigerator overnight and reheat it on the stove until hot and simmering.

Recipes for Stock
Looking for ways to use your new rotisserie chicken stock, other than a chicken noodle soup? We think you’ll love these ways to use chicken broth:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe

Rotisserie Chicken Stock
Equipment
- Large stockpot
- Fine mesh strainer
- Ladle
- Airtight containers for storage (e.g. mason jars, plastic containers)
- Cutting board
Ingredients
- 1 rotisserie chicken carcass
- 2 onions roughly chopped and unpeeled
- 2-3 carrots roughly chopped and unpeeled
- 2-3 celery stalks roughly chopped
- 3-4 sprigs fresh thyme OR 2 teaspoons dried thyme
- 4 cloves garlic smashed and unpeeled
- 2 bay leaves
- ¼ cup fresh parsley leaves roughly chopped
- 1 teaspoon whole black peppercorns OR ½ teaspoon ground black pepper
- 2 teaspoon Italian seasoning
- 1 teaspoon salt plus more to taste
- 3 quarts water (12 cups), or fill up to the top of your pot
Instructions
- First, remove all the meat from the rotisserie chicken carcass, and set it aside for another use. Break the carcass into several pieces so it will fit in your pot, optional.
- In a large stock pot, combine the chicken carcass pieces, onions, carrots, celery, garlic, bay leaves, black peppercorns, Italian seasoning, parsley, thyme, and salt.
- Then, fill the pot with water until the ingredients are completely covered. (This could be around 3 quarts of water, but this can vary depending on the size of your pot.)
- Bring the water in the pot to a boil over high heat, then reduce the heat to low and cover. Let this chicken stock simmer for at least 4 hours, or until the liquid has reduced by half and the vegetables are very soft.
- Once the rotisserie chicken stock has finished cooking, use a slotted spoon to remove the solids from the pot.
- Next, strain the liquid through a fine-mesh strainer to remove any remaining solids. Then, discard the solids.
- Now, taste the stock and add salt as needed to bring out the flavor, if desired. You may choose not to add more salt, so you can add salt to the recipe later, that you plan to use the stock for.
- If not using right away, let the stock cool to room temperature, and then transfer it to airtight containers and store in the refrigerator. See the tips below for freezing.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Carla says
Absolutely delicious 👌
Thank you 🌻
Jessica says
Hi Carla! So happy that this recipe for rotisserie chicken stock turned out great for you too!
Abby says
I hope this isn’t a silly question, but do you simmer with the lid on or off? I’ve never made stock before but plan to this week!
Jessica says
Hi Abby! Not a silly question at all. In step 4, it mentions to cover. Is this what you’re referring to?
Abby says
Wow, sorry, I just completely missed that. Thank you, can’t wait to make this to use in the sourdough chicken pot pie I’m making this weekend!!!
Jessica says
That’s absolutely ok! That sounds delicious! 🙂
Cheryl Morley says
I had 4 chicken carcasses and had 3 pots going at the same time. Made a very large batch for family and friends and they all Loved it! Can’t say enough good things about this! I have neen looking for a way to use the whole rotisserie chicken!! Thanks!!!!
Jessica says
Awww yay!!! This is so lovely to hear about the chicken stock! Thank you so much for taking the time to let me know!
Jamie says
So happy I now know how to make this at home! So much cheaper and such a great way to use up my rotisserie chicken’s I buy at Costco! YUM!
Dana G says
I am shocked how easy this is to make. I won’t ever buy from the store again. Thank you!
Andie says
Loved this recipe so much, especially because I know exactly what was in the in stock I was using for my soup!