Whenever we go to Costco I like to buy one of their nice, big Rotisserie chicken for $4.99. I can usually get 4-5 meals of this one rotisserie chicken, plus, I can use it to make a large batch of chicken broth.
WHY Make Homemade Broth?
- EASY– Once you make it, you’ll understand just how easy it is!
- Delicious– homemade broth takes ANY recipe over top top in terms of depth of flavor
- Peace of mine– I love knowing exactly what went in to this recipe and I love getting the most of my money.
How to Make Homemade Chicken Broth:
1. Remove the meat. remove all of the meat from the rotisserie chicken; the dark and white meat. Place it in a covered container, in the fridge, to add to the soup later. (See tips on cutting a rotisserie chicken, turkey, or other bird below the recipe card).
At this point you can discard the carcus/bones or you can use them to make delicious homemade chicken broth.
On the stovetop:
2. Add to large pot: Place the entire remaining chicken carcass (bones and skin) into a large stockpot. Add carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme and water to the pot.
3. Boil and simmer. Slowly bring the mixture to a boil, skimming off any foam as it rises to the surface. Reduce heat to low, cover and simmer on low for 2-4 hours.
4. Strain. Strain the broth through a fine sieve strainer, discarding bones, vegetables and seasonings so that you are only left with the clear smooth broth. Stir in chicken bullion.
5. Store or use. Decide to use what’s in your pot to make homemade chicken noodle soup or store the broth in the refrigerator.
In the Instant Pot:
2. Add to Instant Pot: Place the entire remaining chicken carcass (bones and skin), carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme and water into the pot.
3. Cook. Cook on high pressure for 30 minutes.
4. Strain. Strain the broth through a fine sieve strainer, discarding bones, vegetables and seasonings so that you are only left with the clear smooth broth. Stir in chicken bullion.
5. Store or use. Decide to use what’s in your pot to make homemade chicken noodle soup or store the broth in the refrigerator.
STORING AND FREEZING INSTRUCTIONS:
- To store: Refrigerate the broth overnight, for use the next day. After refrigerating, skim the fat that has raised to the surface.
- To freeze: I like to measure out my broth in batches of two cups each. I place each bath in ziplock bags and put them in the freezer. This way, when I pull it out of the freezer, I know I have exactly 2 cups of homemade chicken broth for whatever recipe I’m making!
Use chicken and chicken broth in these recipes:
- Chicken Noodle Soup
- Creamy White Chicken Chili
- Creamy Chicken and Wild Rice Soup
- Chicken Tortilla Soup
- Creamy Chicken and Asparagus Pasta
- Chicken Tetrazzini
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Homemade Chicken Broth
Ingredients
- 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
Instructions
- 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.
Notes
- To store: Refrigerate the broth overnight, for use the next day. After refrigerating, skim the fat that has raised to the surface.
- To freeze: I like to measure out my broth in batches of two cups each. I place each bath in ziplock bags and put them in the freezer. This way, when I pull it out of the freezer, I know I have exactly 2 cups of homemade chicken broth for whatever recipe I'm making!
Nutrition
How to cut a rotisserie chicken:
Cutting your rotisserie chicken the right way will allow you to get the most meat from your rotisserie chicken. Follow the steps below.
- Cut the twine off the legs. Remove the twine that ties the legs together and place your chicken on a cutting board.
- Remove the legs. Pull one leg slightly away from the body and carefully slice through the leg meat and skin. Then, pull the leg away from the body and when the hip bone pops up, place your sharp knife between the hip bone and the rest of the body and cut to remove it. Repeat these steps with the other leg.
- Separate the drumstick and thigh. Place your knife on the natural line that separates the drumstick and the thigh. Cut through this joint, separating the two pieces. Repeat with the other leg.
- Remove the breast meat. Carve along one side of the breast bone to remove one side of breast meat. Place your knife along the natural line that separates the two breasts of the chicken and cut from front to back while pulling the breast meat away from the bone. Remove all the breast meat from the chicken.
- Slice. Slice the breast meat into portions by laying it skin side up and cutting it into thin portions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Kylie says
Excellent!! This is my go to broth recipe now. I have made it several times now and it turns out so tasty. I use this along with the Chicken Noodle Soup recipe, and that is also a favorite!
Joanne says
I like your bone broth recipe which I need to try one day. My knife skills aren’t the best, so I usually buy Kettle and Fire’s chicken and beef bone broths, which can be a bit pricey.
Tracey Campbell says
Your recipes are so wonderful. Thank you so much for sharing with everyone. We have absolutely loved all that we have tried. Look forward to hearing from you soon.
rachel says
Great recipe!
Alisa says
Thanks for your leftover chicken recipes! I usually eat the parts I like and throw the rest away. I always wonder if there are any not so good ingredients in those rotisserie chickens. I look forward to trying all of these ideas including the chicken broth recipe. I usually stud one of my onions with cloves and often throw in a few spices that I’m in the mood for. Be careful of using some of the bouillon and other flavor enhancers. They tend to have MSG and other undesirable ingredients. If you have a clean brand that you use, I’d love to know about it!
D says
Msg has been proven to be safe. The whole msg scare was a made up controversy that people accepted and promoted without any research.
Jessica says
Why do you need to add chicken bouillon at the end? Isn’t that what the recipe makes?
Genuinely interested 🙂
Lauren Allen says
I add it for stronger flavor–the broth will be really mild on it’s own.