Easily turn tonight's rotisserie chicken into tomorrows Rotisserie Chicken Bone Broth.
Making homemade chicken broth from scraps is simple and frugal!
This broth recipe is so easy! Just toss some chicken bones, vegetables, herbs, and a little water in a slow cooker and walk away. Hours later with almost no effort, you will have a delicious golden versatile stock that is better than anything you can buy in the store.
Tip: Save your leftover edible vegetable and herb scraps in a freezer-safe bag. Use these scraps whenever you make a new batch of bone broth.
You can actually make chicken stock while you sleep. After dinner, toss all of the ingredients in the slow cooker and go to bed.
Making your own homemade chicken bone broth is also a great way to save money and use kitchen scraps.
Jump to:
Why You Will Love This Recipe
- Making your own bone broth is so easy! Dump all of the ingredients in your slow cooker, set the temperature to low, and walk away.
- Chicken Bone Broth purchased from the store can be incredibly high in sodium and generally lacks flavor. When you make chicken stock at home you control all of the ingredients.
- Making your own bone broth is incredibly frugal. Using the leftover chicken bones and vegetable scraps can easily stretch a rotisserie chicken into 3 to 4 meals.
Bone broth makes a great foundation for so many recipes. It can be thickened with flour to form a roux, mixed with wine and herbs and reduced into a sauce, or enriched with cream and butter.
Use your homemade bone broth to make soup, flavor mashed potatoes, cook dry beans, or make a batch of rice.
Use this delicious Rotisserie Chicken Bone Broth in one of these amazing recipes: Pumpkin Pork Stew, Roast Pork Stroganoff, Simple Pork Stew with Apples, Roasted Cauliflower Leek and Potato Soup, Roasted Summer Vegetable Pasta Salad, Ham and Leek Pie, and Oven Roasted Tomato Herb Soup.
Recipe Ingredients
All you need to make Rotisserie Chicken Bone Broth are a few common ingredients that are probably already in your kitchen.
Rotisserie Chicken Bones: If you don't have time to make bone broth right away, place the chicken bones in a zip-top bag and save them in the freezer until you have more time.
Here are a few recipes that can be made using the meat from rotisserie chicken: Spinach Chicken Artichoke Pizza, Pesto Chicken Quinoa Bowl, Buffalo Chicken Flatbread Pizza, and Chicken Pesto Stuffed Shells.
Tip: Add chicken feet to your bone broth they will increase the amount of collagen released into the broth. They can typically be found in most Asian and Hispanic markets.
Vegetables: Traditional vegetables for bone broth include onion, celery, carrots, and garlic. But bone broth is the perfect way to use up other kitchen scraps.
The best part is the vegetable require minimal prep. Use whole celery and whole carrots no peeling necessary. Just scrub them really well. You also don't need to peel the onions or garlic just give them a rough chop.
Herbs: Use a mixture of whatever herbs you have on hand.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Tip: There is no need to thaw the vegetable scraps or chicken bones before making your chicken stock. Just toss them straight from the freezer into the slow cooker.
Substitutions and Variations
Bone broth is a great way to use up random vegetables in your refridgerator.
Onions: Use white or yellow onions, leeks, shallots, or scallions.
Step by Step Directions
Step 1: Snap the bones from one roasted chicken into pieces and place it in the middle of the slow cooker.
Step 2: Roughly chop the onion, celery, carrots, and cloves of garlic. Scatter them around the chicken bones.
Add the bay leaves, fresh herbs, and black peppercorns.
Step 3: Add enough water to cover the chicken bones. Slow cookers can be filled to within an inch of the top.
Cook for at least eight hours on low.
Set a colander over a large bowl. Using tongs and a slotted spoon, transfer the large bones and vegetables from the slow cooker to the colander.
Step 6: After the large pieces have been removed, pour the remaining stock through the colander and into the bowl.
Discard the scraps and season the broth with salt.
Let the stock cool to room temperature, then transfer it to storage containers and refrigerate. As the stock chills the fat will rise to the surface and solidify. Use a spoon to skim the fat off the top of the broth.
Tip: Eight hours is the minimum amount of time I would cook the stock. I recommend at least 12 hours. 24 hours would be even better.
Tip: For clearer stock clean out your strainer and line it with a coffee filter or cheesecloth. Strain the stock again.
Recipe FAQs
Simmer your bone broth on low heat for at least eight hours. Twelve hours or even twenty-four hours would be even better.
The longer you cook your bone broth the richer and more intense the flavor becomes. After twenty-four hours you have probably extracted as much flavor as possible.
The easiest way to store bone broth is to freeze it. Allow the broth to cool and then pour it into ice cube trays. Once the broth has frozen, store the chicken stock cubes in an air-tight container labeled with the date and contents.
Freezing chicken stock in an ice cube tray makes it easy to portion out just the right amount. I like these silicone ice cube trays they are flexible which makes removal really easy. The frozen chicken stock will keep up to one year.
If you know you will be using your chicken stock within the next week you can also store it in the refrigerator.
The main difference is the length of time the ingredients are simmered. Bone broth is simmered for a longer period of time allowing the collagen to release from the bones giving thickening the broth and giving it a velvety texture.
Expert Tips
- Remove as much meat from the rotisserie chicken bones as possible.
- Add chicken feet to your bone broth they will increase the amount of collagen released into the broth.
- Use whatever vegetables and aromatics you have on hand.
- For clearer stock, clean out your strainer and line it with a coffee filter or cheesecloth. Strain the stock again.
- Allow broth to cool completely before refrigerating or freezing.
More Kitchen Tips
Thanks for Reading!
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📖 Recipe
Rotisserie Chicken Bone Broth
Equipment
Ingredients
- bones from one roasted chicken
- 1 large onion
- 2 stalks of celery
- 2 large carrots
- 1 head of garlic
- 1 cup fresh herbs Parsley, Sage, and/or Thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- kosher salt
- 12 cups water
Instructions
- Snap the bones from one roasted chicken into pieces and place it in the middle of the slow cooker. Roughly chop the 1 large onion, 2 stalks of celery, 2 large carrots, 1 head of garlic and scatter them around the chicken. Add the 2 bay leaves 1 cup fresh herbs, and 1 teaspoon black peppercorns.
- Add enough water to cover the chicken bones. Approximately 12 cups water. Slow cookers can be filled to within an inch of the top.
- Cook for at least eight hours on low. Eight hours is the minimum amount of time I would cook the stock. I recommend at least 12 hours. 24 hours would be even better.
- Set a colander over a large bowl. Using tongs and a slotted spoon, transfer the large bones and vegetables from the slow cooker to the colander. After the large pieces have been removed, pour the remaining stock through the colander and into the bowl. Discard the scraps and season the broth with salt.
- Let the stock cool to room temperature, then transfer it to storage containers and refrigerate. As the stock chills the fat will rise to the surface and solidify. Use a spoon to skim the fat off the top of the broth.
Margy says
I have a slow cooker so this should be easy. - Margy
Erica @ Raspberries and Kohlrabi says
Yep, this a true set it and forget it recipe.
Pamela says
What a great post, I learned so much! Pinning & printing to try.
Erica @ Raspberries and Kohlrabi says
Yay! Hearing that someone learned something new is one of my favorite types of comments. Thank you for stopping by!