Homemade Rotisserie Chicken Broth

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Here is a recipe that will show you how to easily make a homemade flavorful chicken broth using a rotisserie chicken carcass.

Buying a rotisserie chicken makes for a quick dinner but what to do with the carcass after removing all the meat from the bone? It seems such a shame to just toss it out. Well, not no more. Save the chicken carcass and make up to 48 ounces of homemade chicken broth or more.

Can I use more than one chicken carcass to make chicken broth?

The more chicken bones/carcass you have on hand the more flavorful your chicken broth will be. Anytime you have a deboned carcass put it in a large plastic ziplock baggie and place the bag in the freezer. So, the next time you have a deboned rotisserie chicken add the new carcass to the freezer bag. That way you can make chicken broth when you are ready to do so.

Homemade Chicken Broth Recipe

For this recipe I used one deboned rotisserie chicken carcass which produced a little over 48-ounces of broth. Instead of using canning jar lids I prefer to use these plastic lids that are made to fit mason jars.

Ingredients

• 1 rotisserie chicken carcass
• 1 large carrot cut in half then in 3-inch lengths
• 2 celery ribs cut in half then in 3-inch lengths
• 1 Tablespoon whole peppercorns
• 1/2 teaspoon apple cider vinegar
• 1 yellow onion cut into fourths
• 1 garlic clove peeled and smashed
• water

Instructions

Place chicken carcass in a 8-qt stock pot along with carrots, celery, peppercorns, apple cider vinegar, onion and garlic. Then fill pot with enough water to cover at least half of the chicken carcass. Arrange all vegetables so they are in the water.

Cover pot with lid and bring pot to a hard boil and then immediately turn heat to simmer for about 1 1/2 hours occasionally turning the carcass over and stirring.

The water will start to turn a light brown to a deep golden color the longer it cooks. Turn heat off and allow broth to cool.

Once broth has cooled to touch strain bones and vegetables from broth. To do this I use a colander and place it in a large bowl and then pour the broth and all ingredients into the colander. Remove colander and discard bones and cooked veggies. I then strain the broth again only this time I use a large fine mesh strainer. Holding metal strainer over stock pot and then pour broth into the strainer. The chicken broth is then ready to use or pour into mason jars and refrigerate. Once the broth has cooled completely there should be a layer of fat that has accumulated at the top of the jar. The presence of fat is normal and can be discarded prior to reheating or incorporated back into broth. Be sure to use chicken broth within 48 hours or freeze in plastic containers for up to three months.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE CHICKEN BROTH USING A ROTISSERIE CHICKEN CARCASS AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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Homemade Rotisserie Chicken Broth

Here is a recipe that will show you how to easily make a homemade flavorful chicken broth using a rotisserie chicken carcass.

Course Bone Broth

Cuisine American

Keyword chicken broth, rotisserie chicken

Prep Time 10 minutes

Cook Time 2 hours

cool 1 hour

Total Time 3 hours 10 minutes

Servings 48 ounces

Author jettskitchen.com

Ingredients

• 1 rotisserie chicken carcass
• 1 large carrot cut in half then in 3-inch lengths
• 2 celery ribs cut in half then in 3-inch lengths
• 1 Tablespoon whole peppercorns
• 1/2 teaspoon apple cider vinegar
• 1 yellow onion cut into fourths
• 1 garlic clove peeled and smashed
• water

Instructions

1. Place chicken carcass in a 8-qt stock pot along with carrots, celery, peppercorns, apple cider vinegar, onion and garlic. Then fill pot with enough water to cover at least half of the chicken carcass. Arrange all vegetables so they are in the water.

2. Cover pot with lid and bring pot to a hard boil and then immediately turn heat to simmer for about 1 1/2 hours occasionally turning the carcass over and stirring.

3. The water will start to turn a light brown to a deep golden color the longer it cooks. Turn heat off and allow broth to cool.

4. Once broth has cooled to touch strain bones and vegetables from broth. To do this I use a colander and place it in a large bowl and then pour the broth and all ingredients into the colander. Remove colander and discard bones and cooked veggies. I then strain the broth again only this time I use a large fine mesh strainer. Holding metal strainer over stock pot and then pour broth into the strainer. The chicken broth is then ready to use or pour into mason jars and refrigerate. Once the broth has cooled completely there should be a layer of fat that has accumulated at the top of the jar. The presence of fat is normal and can be discarded prior to reheating or incorporated back into broth. Be sure to use chicken broth within 48 hours or freeze in plastic containers for up to three months.