I take pride in our low grocery bill each month because I really love stretching meals, using leftovers to create a new meal, and just being smart about the groceries I buy, and using them to their full potential. 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!
Print this recipe
Yields 7-8 cups of broth
Ingredients:
Bones and leftover pieces of 1 Rotisserie Chicken
2 celery sticks with leaves, 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
8 cups cold water
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 summer for 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.
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!
Kylie Harris says
Oh my gosh, this is so helpful! Pinning!
Yvonne says
Definitely want to save this one, PINNING!
Yvonne @ TriedandTasty.com
Lex says
I’ll have to try making my own chicken broth. 😉
ShaYKelch says
Thank you for this!!!! Definitely trying and pinning!
Valerie G. says
I’ve been doing this for years! except I make really large batches. I freeze the carcasses until I have 3 or 4, then on cleaning day throw about double your ingredients with the carcasses and let it simmer 4-8 hours. After straining, I’ll divide it into 2 equal portions. One, I’ll divide into 1 cup portions and freeze in bags or containers. The second portion, I simmer in saucepan until reduced by at least half, until it is thicker and very hearty in flavor. This I freeze in ice cube trays to use in saute’s, pastas etc.. Where you want rich flavor with little liquid. Great minds think alike !
Lauren Allen says
That’s awesome! I love the idea of freezing 3 or 4! Thanks for the tips!
Ed says
Do you throw away the skin before making the broth?
Lauren Allen says
I add the skin to the pot for making the broth.
LVTaxman says
Dump the skin after the broth. It adds a lot of flavor. The fats skim off when it cools, but the flavor remains.
Capt Tom Stone says
Great site, I love Gumbo, I always add okra to the gumbo.
LVTaxman says
Great stock idea, similar to what I do for soup. Difference is I have teenagers. We buy two Costco chickens and have just about enough leftovers for Pancit or small amount of chicken salad. I usually use the carcass for chicken noodle soup, but this gives more options for the stock to be used in other dishes.