Rotisserie chicken is the secret to this super simple chicken stock -- best of all, it can be stored in your freezer for up to 6 months!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place chicken bones in a 6-quart Dutch oven. Add celery, carrots, onion, parsley, bay leaves, garlic, salt, thyme, and peppercorns. Add the water. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 hours. Remove chicken pieces from Dutch oven.

Instructions Checklist
  • Strain stock into a large bowl through two layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If desired, clarify stock.*

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • If using the stock while hot, skim off fat. Or chill for 6 hours; lift off fat. If desired, when chicken is cool enough to handle, remove meat from bones, discarding bones. Reserve chicken for another use. Place stock and reserved chicken in separate airtight storage containers. Cover and chill for up to 3 days or freeze for up to 6 months.


To clarify hot strained stock, return the stock to the Dutch oven. In a small bowl combine 1 lightly beaten egg white and 1/4 cup cold water. Stir water mixture into stock. Bring to boiling. Remove from heat; let stand for 5 minutes. Strain again.

Nutrition Facts

30 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 5 mg cholesterol; 435 mg sodium. 0 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 2 g protein; 0 RE vitamin a; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (2)

9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 3.0 stars
I made chicken stock one time from rotisserie bones, etc after removing meat and skin. I thought it was wasteful not to use the entire chicken. However, don't expect the stock to look rich and yellow like in the photo. It turned out very pale and not very rich in chicken flavor. I guess it would be okay if you used it after adding a chicken flavored base.
Rating: 1 stars
This is confusing. The first ingredient listed is rotisserie chicken, SKIN AND MEAT REMOVED. Then in step 3, the instructions say REMOVE MEAT FROM BONES. Which is it?