Turning a leftover rotisserie chicken into homemade bone broth is economical and simple, and it yields a far more flavorful result than store-bought stock. This recipe produces a rich, aromatic broth you can use in soups, stews, risottos, and many other dishes.
If you often grab a rotisserie chicken on busy nights, you can extend its value by making broth from the carcass instead of discarding it.
Serve the chicken with mashed potatoes or another family favorite, then save the bones and any leftover meat to make a deeply flavored broth that enhances many recipes.
Using scraps and vegetable trimmings is an excellent way to reduce waste and stretch your grocery budget while producing something delicious.
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What makes this recipe so yummy
- It’s an economical way to get more value from your groceries.
- Making your own broth lets you control the seasoning and aromatics to suit your taste.
- Broth freezes well, so you can make large batches and store portions for later use.
- Homemade bone broth offers a deeper, fresher flavor than most store-bought options.
- Using this broth in other dishes adds an extra layer of flavor and richness.
- Homemade bone broth also offers nutritional benefits compared with many processed alternatives.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview covers the main steps. Full details are in the recipe card below.
- Step 1: Place the chicken carcass, vegetables, aromatics, and seasonings in an Instant Pot or a large stockpot. Add enough water to cover the ingredients.
- Step 2: If using an Instant Pot, select Pressure Cook and turn off Keep Warm.
- Step 3: Pressure cook for 4 hours, then allow a natural pressure release. On the stove, simmer gently for about 12 hours for best extraction.
- Step 4: Strain the broth through a fine mesh sieve and pour into jars or containers. Cool, refrigerate, or freeze in portions.
Hint: Keep a resealable bag in the freezer for vegetable scraps, onion skins, herbs, and leftover bones. When the bag is full, use the contents to make a batch of broth.
Recipe variations and substitute ideas
- Beef Bones – Use beef bones instead of chicken to make beef broth or stock.
- Fresh Herbs – Swap or add fresh herbs like thyme, rosemary, or parsley to change the flavor profile.
- Chicken Feet – If you don’t have many bones, chicken feet are an inexpensive option that adds collagen and body to the broth.
- Whole Rotisserie Chicken – If cost isn’t a concern, use a whole cut-up rotisserie chicken to make a larger, meatier batch.
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Necessary gear: Equipment
The author mentions favorite tools; use what you have available.
A pressure cooker speeds up the process, but a large stockpot or slow cooker works just as well. For storage, mason jars and airtight containers are convenient, and a fine-mesh sieve makes straining easy.
Recipes I use My Homemade Chicken Broth In
- New Orleans Chicken and Sausage Gumbo Recipe
- Velvety Pastalaya
- Saltgrass Baked Potato Soup Recipe
- One Pot Turkey Pasta
- Cracker Barrel Chicken and Rice
- Southern Liver and Onions with Gravy
- Southern Chicken Stew
- Cajun Cornbread Dressing
- Cuban Chicken Soup
- Rice Cooker Jambalaya
- Chicken and Lima Beans
How to store leftovers
Refrigerate the cooled broth in an airtight container for up to one week. If you plan to use it later, freeze the broth in freezer-safe containers or ice cube trays for up to six months.
Mel’s kitchen notes
If you can, break larger bones with a cleaver so marrow and flavor release more easily. This helps extract more richness into the broth.
About The Author
Melanie Cagle
Melanie is a professional food photographer and home cook who shares tested recipes and tutorials on this blog. Her focus includes Cajun-inspired dishes and practical home cooking tips.
Her work has appeared in several media outlets and she has recently been featured on Food Network’s “100 Cooks”.
Frequently asked questions: FAQs
Stock is traditionally made primarily from bones, while broth typically uses more meat. This recipe uses a carcass with both bone and leftover meat, so “bone broth” fits the description.
Yes. You can use a whole chicken if you prefer; just clean and cut it up before cooking. Using the leftover carcass after eating the chicken is a great way to concentrate flavor without extra cost.
Yes. Simmering a rotisserie chicken or its carcass produces a flavorful broth that makes an excellent base for soups and other recipes.
If you try this Rotisserie Chicken Bone Broth, please leave a comment to share how it turned out — feedback from readers is always appreciated.
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Rotisserie Chicken Bone Broth
ANNOUNCEMENT
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Equipment
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Instant Pot (optional)
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Large mesh strainer
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Mason jars or airtight containers for storage
Ingredients
- 1 Each Leftover Rotisserie Chicken Carcass including skin, bones, and any leftover meat
- 2 Each Carrots roughly chopped
- 1 Each Yellow Onion roughly chopped
- 2 Ribs Celery roughly chopped
- 4 Cloves Garlic crushed
- 3 Each Bay Leaves large
- 10 Each Whole Black Peppercorns
- 2 teaspoons Salt
- Water enough to cover the ingredients
Instructions
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Add the chicken carcass and all ingredients to your Instant Pot or stockpot. Fill with water to cover.
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If using an Instant Pot, select Pressure Cook and turn off Keep Warm.
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Set for 4 hours and allow a natural pressure release. On the stove, simmer gently for about 12 hours for a deeply flavored broth.
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Strain the broth through a sieve and bottle it for use now or storage.
Notes
Freeze broth in portions for easy use later, and consider using ice cube trays to store small amounts for sauces or recipes that need just a little broth.
Nutrition
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