Whenever we go to Costco I like to buy one of their nice, big Rotisserie chickens for $4.99, because I can usually get 4-5 meals out of it, plus a large batch of chicken broth, which makes it a great deal! The way I’m able to do this is by making recipes that call for several other ingredients besides chicken.
Here are some of my favorite meals using a rotisserie chicken!
- Chicken Pot Pie
- Chicken Salad Sandwich
- Chicken Taco Casserole
- Cheesecake Factory Tex Mex Eggrolls copycat
- Parmesan Pasta
- Chicken and Spinach Flautas, Baked
- Barbeque Chicken Pizza
- Chicken Chimichangas
- Chicken Cordon Bleu Rollups
- Chicken Tetrazzini
- Mexican Chilaquiles
- Spinach Chicken Bowtie Pasta Salad
After I’ve used up all of the chicken on my rotisserie chicken I’m left with the discarded bones and chicken carcass (for lack of a better word, haha). At this point, I can make a big pot full of homemade chicken broth that I’ll store in my freezer, or use to make some yummy homemade soup!
I love rotisserie chicken! I use it to make so many delicious meals for my family and when it's nearly eaten, I love to use what's left to make homemade chicken broth!
- 1 rotisserie chicken (just the leftover pieces and bones)
- 2 ribs celery , with leaves and cut into chunks
- 2 medium carrots , cut into chunks
- 2 medium onions , cut into chunks
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 10 whole peppercorns
- 6-8 cups cold water
- 6 teaspoons chicken bouillon paste , or bouillon cubes
Place rotisserie chicken, vegetables, spices and water into a large soup pot.
Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce heat, cover and simmer on low heat for at least 1-2 hours.
Remove from heat and allow to cool.
Strain broth through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the broth. Season with chicken boullion paste to taste.
At this point I like to pour the broth into my soup pot and refrigerate it for a few hours so that the fat from the broth will rise to the top and I can skim it off.
At this point you may choose to:
1. Refrigerate overnight, for use the next day. After refrigerating, skim the fat that has raised to the surface.
2. Freeze for future use.
I like to measure out my broth in batches of two cups each that I place in ziplock bags and put in the freezer. That way I can pull it out of the freezer and know I have exactly 2 cups of homemade chicken broth for whatever recipes I’m making!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.