Making your own homemade Rotisserie Chicken Bone Broth is a great way to utilize all parts of the chicken. Simmering those flavorful bones yields a deep flavor that'll have you ditching the store-bought stock for good. With just a few simple steps, you'll have a rich and delicious broth that's perfect for sipping on its own or as a great base for soups, stews, and sauces.
This recipe is a game-changer for anyone looking to up their broth game. Not only is it ridiculously easy to prepare, but it also allows you to make the most of every last bit of that store-bought rotisserie chicken, ensuring nothing goes to waste.
I started regularly bone broth about 10 years ago. I quickly realized that purchasing good quality chicken broth was an expensive habit, so I decided to start making my own. Anytime I have leftover bones from chicken, I just store them in the freezer until I am ready to make homemade chicken stock.
Not only is this broth perfect for sipping, I like to use it in my Chicken Noodle Soup, Sourdough Chicken And Dumplings, and Wild Rice And Mushroom Soup.
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Why you'll love this recipe
- Nutrient Dense: This recipe calls for using organic chicken, and it’s a fantastic source of collagen, amino acids, and minerals.
- Easy to Make: With just a few simple ingredients and minimal prep work, you can have a batch of homemade bone broth simmering away in your slow cooker.
- Packed With Flavor: The combination of chicken bones, herbs, lemon, ginger, and aromatics creates a broth that's rich, savory, and incredibly satisfying.
Ingredients
- Chicken Carcass: Make sure the rotisserie chicken you purchase from the grocery store is organic, and the only ingredients listed are chicken and salt. I also love making this recipe using the carcass of my Smoked Whole Chicken recipe.
- Onion: I like using a sweet yellow onion, but a white onion will also work.
- Celery
- Garlic Cloves
- Ginger
- Lemon
- Fresh Herbs: Thyme, oregano, parsley, or rosemary add a ton of extra flavor to the homemade broth. I like using a combination of all of these herbs.
- Apple Cinder Vinegar: Apple cider vinegar helps pull the nutrients out of the chicken bones.
- Sea Salt
- Black Pepper
- Water: You will want to use only enough water to cover the chicken bones.
See the recipe card for quantities.
Instructions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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Step 1. Remove any chicken meat from the rotisserie chicken carcass and set it aside for another use (try making my California Chicken Salad).
Place the chicken carcass, into your slow cooker or crock pot.
Add the onion, carrots, celery stalks, garlic, ginger, lemon, herbs, and apple cider vinegar into the crockpot.
Step 2. Pour in enough water to cover the bones and vegetables, typically around 8-10 cups of water.
Cover your crockpot, set it to low heat, and allow the broth to simmer for 16-24 hours.
Step 3. After 24 hours carefully strain the broth into a large bowl through a fine mesh strainer or colander lined with cheese cloth. Then discard the solids.
Step 4. Place the broth in the fridge for 6-8 hours.
Step 5. Once the broth has cooled skim off any impurities that rise to the surface.
Pour the broth into glass jars and store it in the fridge.
Substitutions and variations
- Mix Up The Herbs: Use a combination of your favorite fresh herbs such as oregano, thyme, rosemary, bay leaves, or parsley.
- Cook Your Own Chicken: Roast or smoke your own chicken instead of using a whole rotisserie chicken. Smoking the chicken will provide even more depth to your broth.
- Meat Swap: Swap out the chicken bones for beef bones or turkey bones for a different flavor profile.
How to use chicken bone broth
Storage and reheating
This broth will keep in the refrigerator for up to 5 days or in the freezer for up to 6 months. To reheat, simply warm it on the stovetop until heated through.
Top tip
For a clearer and more concentrated broth, allow the strained broth to cool completely in the refrigerator. Once chilled, any excess fat will solidify on the surface, making it easier to skim off and discard.
FAQ
Yes, I usually just toss in whatever vegetables I have on hand, like carrots, mushrooms, leeks, or parsnips. You will want to avoid using veggies with strong flavors like broccoli or cabbage.
I would not recommend it. The second time will likely result in a broth that is weaker in flavor and nutrients, as most of the goodness will have been extracted during the first simmer.
Absolutely! Freezing bone broth in ice cube trays is a convenient way to have small portions on hand for adding flavor to sauces, and gravies, or for sipping as a quick and nourishing snack.
It's best to remove the leftover skin from the chicken before making the broth to reduce the fat content and prevent the broth from becoming greasy.
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Rotisserie Chicken Bone Broth
Ingredients
- 1 Chicken Carcass
- 1 Onion quartered
- 3 stalks Celery cut in half
- 3 Garlic Cloves
- 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 chicken meat from the rotisserie chicken carcass and set it aside for another use (try making my California Chicken Salad).
- Place the chicken carcass, into your slow cooker or crock pot.
- Add the onion, celery stalks, garlic, ginger, lemon, herbs, and apple cider vinegar into the crockpot.
- Pour in enough water to cover the bones and vegetables, typically around 8-10 cups of water.
- Cover your crockpot, set it to low heat, and allow the broth to simmer for 16-24 hours.
- After 24 hours carefully strain the broth into a large bowl through a fine mesh strainer or colander lined with cheese cloth. Then discard the solids.
- Place the broth in the fridge for 6-8 hours.
- Once the broth has cooled skim off any impurities that rise to the surface.
- Pour the broth into glass jars and store it in the fridge.
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!