Rotisserie Chicken Broth
Make this easy rotisserie chicken broth recipe in a crockpot, instant pot, or stovetop! Perfect for a bone broth or stock without a lot of sodium or additives, this recipe is so delicious for soups or just sipping.
Servings: 8 cups
Calories: 13kcal
Equipment
- 1 Instant Pot, Slow Cooker, or Stovetop
Ingredients
- 1 leftover rotisserie chicken carcass
- 8-9 cups filtered water
- 1 large shallot or leek, peeled and halved
- 2 large carrots, cut into large pieces
- 2 celery sticks, cut into large pieces
- 3 large garlic cloves, peeled
- 1 tablespoons whole black peppercorns
- 3-4 fresh rosemary stems
- 2 bay leaves
- 2 teaspoons white vinegar
- kosher salt to taste
Instructions
Instant Pot
- Place all the ingredients in the instant pot and pour water over your veggies and chicken. Lock your lid, making sure your "valve" is also closed (IE not pointing towards the steam icon). Close the lid, it should make a fun noise. Hit the "pressure cook" button (sometimes these say "manual) and adjust the time for 40 minutes.
- At this point the screen will show "ON" as it builds pressure. This is not a part of your 40 minute cooking time, unfortunately. It takes about 10-20 minutes for it to build. As pressure is building, the steam will start to release slightly until the button seals itself within a few seconds. Just letting you know so you don't freak out that you didn't close it like I did my first time.
- The time will then show 40 minutes and it was start to cook. Once the 40 minutes are done, don't do anything. Just leave it. It should turn to a "warm" setting while the pressure does a natural release. Let it sit for about 30 minutes, then turn your knob to release any extra pressure. Watch your hands so you don't have hot steam close to them!
- Take the inner, silver pot out of the instant pot and strain out all the veggies and chicken parts. You might need a very fine mesh strainer for this if you like your chicken stock clean. Wait for the stock to cool and place in the fridge, or pour into ziploc bags and freeze individual portions. I find it's easier to skim the extra fat off the top once it's cooled.
Slow Cooker
- Chop the vegetables similarly and place the rotisserie chicken carcass into a large crockpot and fill with about 7-8 cups of water. Cook on high heat for about 4 hours or on low heat for 7-8 hours. Strain out the vegetables and bones with a fine mesh strainer. I recommend using low heat for best results.
Stovetop
- Chop the vegetables similarly and place the rotisserie chicken carcass into a large stock pot and fill with about 8-9 cups of water. Bring the pot to a boil over high heat, then reduce the heat to medium low. Simmer for about 2-4 hours. Strain out the vegetables and bones with a fine mesh strainer.
Video
Notes
- For best results, use an unflavored "naked" rotisserie chicken - one with just salt, pepper, and olive oil or less. These can be found at Sprouts, Whole Foods, HEB/Central Market, Fresh Market, and more.
- To make bone broth - Simmer the broth for 16-18 hours on low heat. Remove the bay leaves and herbs after about 4-5 hours.
- To store - allow the broth to cool and pour it in a mason jar. Keep in the fridge for up to 1 week.
- To freeze - allow the broth to cool fully and pour into a freezer-safe bag. Lay flat so it freezes flat. Can freeze for up to 6 months.
- Salt - I add about 1 teaspoon total, but adjust to your liking or keep low sodium.
- For those concerned about tyramine build up, use the instant pot method.
Nutrition
Serving: 4oz | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 31mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2601IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.2mg