Rotisserie Chicken Bone Broth is a homemade broth made by slow-cooking the bones from a leftover rotisserie chicken with onion, celery, garlic, lemon, ginger, and fresh herbs. It's an easy, hands-off way to make a rich, flavorful broth that you can use in soups, stews, and your favorite recipes. My version uses lemon and ginger for a fresh, savory flavor, and you can toss in extra vegetable scraps from the fridge to make the most of what you already have.
Recipe At A Glance
- 🍗 Main Ingredient: Leftover rotisserie chicken carcass
- 🍲 Method: Slow cooker
- ⏱️ Cook Time: 16-24 hours on low
- 💧 Water: Just enough to cover the chicken bones
- 🫙 Yield: Approximately 60 ounces (7½ cups)
- 🍋 Flavor: Savory and rich with fresh lemon, ginger, garlic, and herbs
- ♻️ What Makes It Different: Uses leftover chicken bones and optional vegetable scraps to make a flavorful homemade broth with very little hands-on work.
Why I started making my own bone broth
I started making homemade bone broth about 10 years ago when I realized how expensive it was to keep buying good-quality chicken broth. Now, whenever I have leftover chicken bones, I pop them in the freezer until I'm ready to make a batch. It's a simple habit that's saved me money and helped me get more out of the food I already buy.
You know what? It always feels like such a waste to toss out a perfectly good chicken carcass! That's where my slow cooker comes in. I toss in the bones, fresh herbs, lemon, ginger, and any extra veggie scraps hanging out in my fridge. Then I let everything simmer low and slow until I have a rich, savory broth that tastes so much better than anything I've found in a carton.
I especially love making this with the leftover bones from my Traeger Smoked Whole Chicken. The smoked bones give the broth a deeper flavor, and the lemon and ginger add just enough freshness to balance it out. It's one of my favorite ways to make something delicious from ingredients that might otherwise go to waste.
If you're looking for more cozy recipes to make with homemade broth, try my Dutch Oven Chicken Noodle Soup, Sourdough Chicken And Dumplings, or Creamy Lemon Chicken Noodle Soup.
Jump to:
- Recipe At A Glance
- Why I started making my own bone broth
- Ingredients You'll Need
- Substitutions and Variations
- How to make rotisserie chicken bone broth
- Nadia's Expert Tips & Notes
- How to Use Rotisserie Chicken Bone Broth
- Storage and reheating
- Recipe FAQs
- More Soup & Stew Recipes You'll Love!
- Rotisserie Chicken Bone Broth
Ingredients You'll Need
- Rotisserie Chicken Carcass: You'll need the bones from one rotisserie chicken. I prefer organic chicken with minimal ingredients, ideally just chicken and salt. You can use leftover bones from my Smoked Whole Chicken for a deeper, smoky flavor.
- Onion: One quartered yellow onion adds a mild sweetness and savory depth. There's no need to peel it!
- Celery: Three celery stalks add a classic, savory flavor. You can use the leafy tops, too.
- Garlic: Three garlic cloves give the broth a rich, savory flavor. No need to peel these either.
- Fresh Ginger: Four inches of fresh ginger add a little warmth and a subtle kick. I leave the skin on and give it a good rinse before adding it to the slow cooker.
- Lemon: One to two quartered lemons add a fresh, bright flavor that balances the richness of the chicken and herbs.
- Fresh Herbs: A couple of large handfuls of fresh herbs add lots of flavor. I typically use parsley and thyme, but rosemary and oregano work well, too. Use whatever you have on hand!
- Apple Cider Vinegar: One tablespoon adds a touch of acidity to balance the savory flavors without making the broth taste like vinegar.
- Sea Salt and Black Pepper: A pinch of each is optional. Rotisserie chickens are often seasoned, so I like to taste the finished broth before adding more salt.
- Filtered Water: Add just enough water to cover the chicken bones. Using too much water can leave you with a broth that tastes watered down.
- Optional Vegetable Scraps: Have leftover carrots, leeks, mushroom stems, or extra celery in the fridge? Toss them in! It's a great way to use up fresh vegetable scraps. I recommend skipping strong-flavored vegetables like broccoli and cabbage, which can overpower the broth.
Please see the recipe card for quantities.
Substitutions and Variations
- Smoked Chicken Bones: Swap the rotisserie chicken carcass for leftover smoked chicken bones. I love this version! It gives the broth a deeper, slightly smoky flavor that's delicious in soups and stews.
- Vegetable Scraps: Toss in leftover carrots, celery tops, leek greens, or mushroom stems. It's a great way to clean out the fridge and add extra flavor without buying more ingredients.
- Fresh Herbs: Use whatever fresh herbs you have on hand. Parsley and thyme are my favorites, but rosemary, sage, and oregano work well, too. Just go easy on stronger herbs so they don't overpower the chicken.
- Lemon and Ginger: I love the fresh flavor these add, but you can use less of either for a more traditional chicken broth. You can leave them out entirely if you prefer a classic, savory flavor.
- Salt-Free Broth: Skip the added salt if you're planning to use the broth in other recipes. You can always season it later, especially if your rotisserie chicken was already well seasoned.
How to make rotisserie chicken bone broth
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Prepare The Chicken: Remove any remaining meat and skin from your rotisserie chicken, then place the bones and carcass in your slow cooker. Add the onion, celery, garlic, ginger, lemon, fresh herbs, and apple cider vinegar. If you have extra vegetable scraps, you can toss those in, too.
Step 2. Add the Water and Slow Cook: Pour in just enough filtered water to cover the chicken bones. There's no need to fill the slow cooker to the top. Using less water helps create a richer, more flavorful broth. Cover and cook on low for 16-24 hours. The long, gentle simmer gives the bones, vegetables, and herbs plenty of time to flavor the broth.
Step 3. Strain the Broth: Turn off the slow cooker and carefully strain the broth through a fine-mesh strainer into a large heat-safe bowl or pot. Discard the bones, herbs, and vegetables. Taste the broth and add sea salt and black pepper if needed.
Step 4. Cool and Store: Cool the broth quickly using an ice bath or smaller, shallow containers, then refrigerate or freeze. Once chilled, you may notice a layer of fat on top. You can skim it off if you prefer a lighter broth, or leave some for extra richness.
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Nadia's Expert Tips & Notes
- Save Your Chicken Bones: I like to keep leftover chicken carcasses in the freezer until I'm ready to make broth. Just pop the bones into a freezer-safe bag after dinner, and you'll have them ready for your next batch.
- Don't Add Too Much Water: This is one of my biggest tips! Add just enough water to cover the bones. Too much water can leave you with a thin, bland broth instead of one that's rich and flavorful.
- Go Easy On The Lemon: I love the brightness that lemon brings to this recipe, but if you prefer a milder flavor, start with one lemon instead of two. The peel can add bitterness during a long simmer, so keep that in mind when using the full 24-hour cooking time.
- Wait To Add Salt: Store-bought rotisserie chickens are often heavily seasoned. I recommend waiting until the broth is finished before adding salt. You can always add more, but you can't take it out!
- Don't Worry If Your Broth Doesn't Gel: Homemade bone broth sometimes turns thick and jiggly when refrigerated. That's gelatin from the chicken bones. If yours stays liquid, don't stress! The amount of gelatin varies based on the bones, water, and cooking time. Your broth can still be delicious and perfect for soups and stews.
How to Use Rotisserie Chicken Bone Broth
One of my favorite things about homemade bone broth is how many ways you can use it. I like keeping a few jars in the freezer so I always have some ready when a recipe calls for chicken broth or stock.
- Soups and Stews: Use it as the base for my one pot chicken noodle soup, creamy lemon chicken noodle soup, or gluten free tortellini soup. Homemade broth adds a rich, savory flavor that makes a bowl of butternut squash and tomato soup even better.
- Cozy Comfort Food: Swap store-bought chicken broth for homemade in my chicken pot pie with sourdough or homemade sourdough chicken and dumplings. It's an easy way to add more homemade flavor to cozy dinners like my apple cider braised chicken thighs.
- Rice and Risotto: Cook rice with bone broth instead of water for extra flavor. It's what I use in my one pot chicken and rice. You can use it to make my creamy mushroom risotto with saffron, too!
- Holiday Cooking: Use homemade broth in my homemade sourdough stuffing. It adds flavor to the bread and fresh herbs without relying on packaged stock.
- Sipping Broth: Warm a mug of bone broth on the stovetop with a pinch of sea salt and freshly cracked black pepper. I love how the lemon and ginger give it a little extra flavor, especially on chilly days.
Storage and reheating
- Refrigerator: After straining, cool the bone broth quickly using an ice bath or shallow containers. Refrigerate within 2 hours, then store in airtight glass jars or containers for up to 3-4 days.
- Freezer: Pour the cooled broth into freezer-safe glass jars, silicone molds, or ice cube trays. Leave room at the top of jars for expansion. Freeze for up to 2-3 months for the best flavor and quality.
- Reheating: Thaw frozen bone broth overnight in the refrigerator, then warm it in a saucepan on the stovetop until it reaches a full boil. You can add frozen broth cubes directly to soups and stews as they cook.
- Meal Prep Tip: I like freezing bone broth in smaller portions so I can grab exactly what I need. Ice cube trays are great when a recipe calls for just a splash of broth, and larger jars work perfectly for soups and one-pot dinners.
Recipe FAQs
Yes! A leftover rotisserie chicken carcass is perfect for making homemade bone broth. You can use bones from a store-bought chicken, including Costco rotisserie chicken, or a homemade roasted chicken. Just remove the meat and skin, then add the bones to your slow cooker with water, herbs, and aromatics.
I recommend cooking rotisserie chicken bones on low in your slow cooker for 16-24 hours. This gives the bones and aromatics plenty of time to flavor the broth. I like letting mine cook overnight so it's ready to strain the next day.
No, boiling doesn't simply destroy collagen. Cooking breaks down collagen from the bones and connective tissue into gelatin. A hard boil isn't needed, though, and can make your broth cloudy. I prefer the gentle heat of my slow cooker for a rich, flavorful broth.
You don't have to, but I prefer removing the skin and any leftover meat before adding the carcass to my slow cooker. Rotisserie chicken skin often contains extra seasoning and fat, which can affect the finished flavor. Starting with mostly bones gives me more control over the broth.
Absolutely! It's one of my favorite ways to store homemade broth. Once the broth has cooled, pour it into silicone ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or container, and use them whenever you need a little broth for cooking. For the best quality, use within 2-3 months.
Chicken stock is usually made with bones, while chicken broth often uses meat. Bone broth is typically simmered longer, giving it a richer flavor and sometimes a thicker texture when chilled. The names overlap, and you can use this recipe in place of regular chicken stock in most dishes.
More Soup & Stew Recipes You'll Love!
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Rotisserie Chicken Bone Broth
Ingredients
- 1 whole Chicken bones only
- 1 Onion quartered
- 3 stalks Celery cut in half
- 3 cloves Garlic
- 4 inches Ginger fresh, washed with skin on
- 1-2 Lemons Quartered
- Fresh Herbs couple of large handfulls
- 1 tablespoon Apple Cider Vinegar
- 1 pinch Sea Salt optional
- 1 pinch Black Pepper optional
- 6-8 cups Filtered Water or enough to cover the bones
Instructions
- Remove any remaining meat and skin from your rotisserie chicken, then place the bones and carcass in your slow cooker. Add the onion, celery, garlic, ginger, lemon, fresh herbs, and apple cider vinegar. If you have extra vegetable scraps, you can toss those in, too.1 whole Chicken , 1 Onion, 3 stalks Celery, 3 cloves Garlic , 4 inches Ginger, 1-2 Lemons, Fresh Herbs, 1 tbsp Apple Cider Vinegar, 1 pinch Sea Salt, 1 pinch Black Pepper
- Pour in just enough filtered water to cover the chicken bones. There's no need to fill the slow cooker to the top. Using less water helps create a richer, more flavorful broth. Cover and cook on low for 16-24 hours. The long, gentle simmer gives the bones, vegetables, and herbs plenty of time to flavor the broth.6-8 cups Filtered Water
- Turn off the slow cooker and carefully strain the broth through a fine-mesh strainer into a large heat-safe bowl or pot. Discard the bones, herbs, and vegetables. Taste the broth and add sea salt and black pepper if needed.
- Cool the broth quickly using an ice bath or smaller, shallow containers, then refrigerate or freeze. Once chilled, you may notice a layer of fat on top. You can skim it off if you prefer a lighter broth, or leave some for extra richness.
Anonymous says
Why is there only 2g of protein if its bone broth?
Nadia says
Hello! The nutritional information is just an estimate.
Brenda Faford says
What fresh herbs do you use? Thank you
Nadia says
Hi Brenda!
It depends what I have on hand. Usually Parsley, and thyme. Hope that helps!