You probably pick up a rotisserie chicken from the grocery store every now and then if you don’t roast your own. I do, probably once a week, and I always make stock from the leftovers and bones. It’s an easy way to always have homemade chicken stock on hand – plus, I like the idea of not throwing anything away. Here’s how I make it. It is infinitely variable, so please don’t worry about proper herbs or exact measurements. Just don’t add salt – not yet. This is an ingredient, not a finished soup, and you can adjust the seasoning later on.

If you refrigerate this instead of freezing, you may notice it looks like Jell-o. If so, congratulations! You’ve made a perfect, luscious, extra-rich, nutrient-filled chicken stock.

Leftover rotisserie chicken stock

Life in a Skillet
Simple way to make chicken stock from leftovers
Cook Time 1 hour
Total Time 1 hour
Course Soup


  • 1 leftover rotisserie chicken or roasted chicken carcass
  • 2 carrots quartered lengthwise
  • 2 ribs celery quartered lengthwise
  • 2 medium onions quartered


  • Place ingredients in a stockpot and add 2 quarts of water.
  • Bring ALMOST to a boil.
  • Immediately, reduce heat to simmer and cover.
  • Simmer for at least 45 minutes. The longer it simmers, the more gelatin-like the cold broth will appear.
  • Strain.
  • When cool, measure into 8- or 16-ounce canning jars and freeze.


Other good additions, depending on what you like and have on hand: fennel bulb, potato, turnip, parsnip, or garlic.