Rotisserie Chicken Stock

rotisserie chicken stock

Making rotisserie chicken stock is the easiest thing in the world. The flavor is incomparably better than store-bought and you get to enjoy the roasted chicken as a bonus. Yet, few people make their own and I hope to convince you to give it a try.

Home cooks may be intimidated by the thought of do-it-yourself stock, but it is easy as throwing a few ingredients in a pot and just being patient for a few hours. You don’t even have to watch it constantly.


Expiration dates are important and you should always date everything you freeze for future use. Home made stock can be refrigerated for a week and frozen safely for 2-3 months.

Carefully consider your packaging when storing stock. A solid quart block must be thawed and used all at once which will waste stock if you only need a cup or two. Consider freezing in ice cubes, or in single cup quantities in freezer proof bags. It will prevent waste when you only need a little.

Let’s Make Rotisserie Chicken Stock

Pick that rotisserie chicken carcass clean, then save and freeze it until you have another. Use both for a batch of stock.

chicken bones and skin

Roasting the chicken renders most of the fat, so I use bones, skin and all for the extra flavor.

added vegetables

Chop your veggies and get ready to add water!

simmering the stock

A low simmer for 4 hours will extract all the collagen from the bones with it’s amazing flavor.

finished stock

Finished simmering.

first straining

Strain through a colander, then place a glass bowl on top and press to extract all the liquid you possibly can. and discard all the solids.

pressing the stock

Strain again with a fine mesh sieve. Finish by straining one last time with a cheesecloth lined sieve and let it cool.

finished rotisserie chicken stock

finished rotisserie chicken stock 2 Print

Rotisserie Chicken Stock

Delicious Home-Made Rotisserie Chicken Stock

  • Author: Tim


  • 2 whole rotisserie chicken carcasses – picked clean
  • 1 large carrot – chopped into 2” pieces
  • 1 large yellow onion – quartered
  • 1/2 bunch fresh parsley
  • 1 bay leaf
  • 1 whole celery rib – chopped
  • 1/2 cup sliced cremini mushrooms
  • 3 quarts water
  • 1/2 TBL whole black peppercorns
  • 1 tsp salt


  1. Place all the ingredients into a large stockpot and cover with ample water, bring to a boil, then reduce to a low simmer for 4 hours
  2. Skim off any foam that accumulates, but using rotisserie chicken rarely creates a lot of foam
  3. When finished strain through a colander, then use a large glass bowl to press the remaining meat, bones and vegetables to extract as much liquid as possible
  4. Wipe out the pot, then strain the stock back into it with a fine mesh sieve
  5. Strain one last time through a cheesecloth lined sieve back into the bowl and let it cool
  6. Cover tightly and refrigerate. Scrape off any fat that solidifies on top, then store in tightly covered containers for up to a week, or freeze for 2-3 months