NEW Homemade Chicken Stock Using a Leftover Rotisserie Chicken
There is something so satisfying about turning leftovers into something this practical and flavorful. Homemade chicken stock made from a leftover rotisserie chicken is rich, golden, and packed with deep, slow-simmered flavor. Instead of tossing the bones, skin, and bits of meat, you’re transforming them into liquid gold that will elevate soups, casseroles, rice dishes, and sauces for months to come.
This method is simple, forgiving, and perfect for busy home cooks. Whether you let it gently bubble on the stovetop or simmer away in the crockpot while you go about your day, the result is a beautifully rich stock that tastes far better than anything from a carton.
Ingredients
1 leftover rotisserie chicken (including bones, skin, and any remaining meat)
3 carrots
4 stalks celery
1 onion
3 cloves garlic
1/2 tsp black pepper
1 tsp salt
1 tsp Morton’s seasoning salt
12 cups water
Directions (Stovetop Method)
To a large soup pot, add the entire leftover rotisserie chicken — bones, skin, fat, and any remaining meat. The bones and skin are what give your stock richness, body, and that beautiful golden color.
Roughly chop the carrots, celery, and onion. There’s no need to peel everything perfectly. This is a rustic stock and it will all be strained out later. Add the vegetables to the pot along with the garlic cloves.
Add the black pepper, salt, and Morton’s seasoning salt.
Pour in 12 cups of water, making sure everything is mostly submerged.
Bring the pot to a gentle boil, then immediately reduce to a low simmer. Let it simmer uncovered or partially covered for 3–4 hours. You should see gentle bubbles, not a rolling boil.
As it cooks, you may skim off any foam that rises to the top, though this step is optional.
Crockpot Method
If you prefer a hands-off approach, add all ingredients to your crockpot. Cook on HIGH for 3–4 hours or LOW for 6–8 hours (all day works perfectly). The slow cooker method produces the same rich flavor with minimal effort.
Straining and Storing
After simmering, carefully strain the stock through a fine mesh sieve into a large bowl or pot. Discard the solids. Let the stock cool before storing.
Once cooled, portion it out for freezing. I like to:
Freeze 4-cup portions in large freezer-safe zip-top bags (perfect for soups)
Freeze 2-cup portions for smaller recipes
Freeze 1 tablespoon portions in an ice cube tray for deglazing pans, sauces, and quick flavor boosts
Lay freezer bags flat so they stack easily once frozen.
Ways to Use Homemade Chicken Stock
Once you have homemade chicken stock in your freezer, you’ll find yourself reaching for it constantly. The flavor is deeper, richer, and more balanced than store-bought broth, which means even simple meals taste elevated.
Use it as the base for classic soups like chicken noodle, vegetable soup, or creamy chicken and wild rice. It adds incredible depth to slow cooker soups and Dutch oven stews.
Swap water for chicken stock when cooking rice, quinoa, or orzo to instantly boost flavor. It also makes mashed potatoes extra savory when you replace part of the milk with warm stock.
Homemade stock is perfect for deglazing pans after searing chicken or beef. Just pour a few tablespoons (those frozen ice cube portions are perfect for this) into a hot skillet to lift all those browned bits and create a quick pan sauce.
You can also use it in casseroles, gravies, stuffing, risotto, or even to thin out sauces. Anytime a recipe calls for broth, your homemade version will add that slow-simmered, from-scratch taste that makes people ask what your secret is.
Having stock ready to go in the freezer makes weeknight cooking easier, more flavorful, and more economical. It’s one of those small kitchen habits that makes a big difference.
