How Can You Make Bone Broth From a Rotisserie Chicken?

AvatarByCynthia Crase Soup & Stew

There’s something deeply comforting about a warm, nourishing bowl of bone broth, and making it at home can elevate your cooking and wellness routine in unexpected ways. If you’ve ever wondered how to transform the leftovers from a rotisserie chicken into a rich, flavorful broth, you’re in the right place. Using a store-bought rotisserie chicken not only saves time but also infuses your broth with a depth of taste that’s hard to beat.

Bone broth is celebrated for its health benefits, from supporting joint health to boosting the immune system, and making it from a rotisserie chicken is an accessible way to enjoy these advantages without starting from scratch. This method allows you to maximize every part of the chicken, reducing waste while creating a versatile base for soups, stews, sauces, and more. Whether you’re a seasoned home cook or a curious beginner, learning how to make bone broth from rotisserie chicken can open up a world of culinary possibilities.

In the following sections, you’ll discover the essentials of preparing the chicken bones, the best techniques for simmering to extract maximum flavor and nutrients, and tips to customize your broth to suit your taste. Get ready to turn a simple leftover into a kitchen staple that nourishes both body and soul.

Preparing the Rotisserie Chicken for Broth

After obtaining your rotisserie chicken, the first step is to prepare the carcass and any leftover meat for broth-making. Begin by removing all edible meat from the bones, setting aside any pieces you wish to use separately. It’s important to include as much of the bones, skin, and cartilage as possible, as these components are rich in collagen, gelatin, and nutrients essential for a flavorful and nourishing broth.

Trim away excessive fat if desired, but leaving some skin and fat will contribute to the broth’s richness. Break down larger bones into smaller sections if needed to better fit your stockpot or slow cooker and to allow more surface area for extraction.

Rinse the bones briefly to remove any residual seasoning or surface oils from the rotisserie process, which may otherwise impart an overly salty or smoky taste. This step can be particularly helpful if the chicken was heavily seasoned.

Adding Vegetables and Aromatics

Vegetables and aromatics add depth and complexity to the broth’s flavor profile. Classic additions include:

  • Onions (quartered, unpeeled for color)
  • Carrots (roughly chopped)
  • Celery stalks (cut into large pieces)
  • Garlic cloves (crushed but left in skins)
  • Fresh herbs such as parsley, thyme, and bay leaves
  • Peppercorns for subtle spice

Avoid adding salt at this stage since the rotisserie chicken may already contain some. You can adjust seasoning after the broth has finished cooking.

Simmering the Broth

Place the prepared bones and vegetables into a large stockpot or slow cooker and cover with cold water, approximately 10–12 cups depending on the size of the bones and pot. Using cold water helps draw out impurities and proteins that rise to the surface during the initial simmer.

Bring the water to a gentle boil over medium-high heat, then reduce to a low simmer. Maintain a low simmer rather than a rolling boil to ensure clarity and avoid emulsifying fats that can cloud the broth.

Skim off any foam or scum that forms on the surface during the first 30 minutes. This improves the broth’s clarity and flavor.

Broth simmering times can vary depending on your equipment and desired gelatin concentration:

Method Recommended Simmer Time Notes
Stovetop 4 to 6 hours Maintain a gentle simmer; longer time extracts more collagen
Slow Cooker 8 to 12 hours Set on low; minimal supervision needed
Instant Pot/Pressure Cooker 45 minutes to 1 hour Quick extraction; less clarity but rich flavor

Straining and Storing the Broth

Once simmering is complete, remove the pot from heat and carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. This removes bones, vegetables, and any residual solids. Allow the broth to cool slightly before refrigerating.

After refrigeration, a layer of fat will solidify on the surface. This can be skimmed off to reduce fat content or stirred back in for flavor and mouthfeel. The broth will gel when fully cooled if sufficient collagen has been extracted, indicating a nutrient-rich stock.

Store the broth in airtight containers in the refrigerator for up to 5 days or freeze in portions for longer-term use, typically up to 3 months. Use freezer-safe containers or bags, leaving some headspace for expansion.

Enhancing and Utilizing Your Bone Broth

To maximize the broth’s versatility, consider these enhancement tips:

  • Adjust seasoning with salt and pepper after straining.
  • Add additional herbs or spices during reheating for customized flavor.
  • Incorporate acidic ingredients like a splash of apple cider vinegar during simmering to help extract minerals from the bones.
  • Use the broth as a base for soups, stews, sauces, or as a nourishing warm beverage.

By following these detailed steps, you can effectively transform leftover rotisserie chicken bones into a richly flavored, healthful bone broth.

Preparing Ingredients and Equipment for Bone Broth

To create a nutrient-rich bone broth from a rotisserie chicken, start by gathering the necessary ingredients and equipment. Utilizing leftover chicken bones, skin, and carcass enhances the flavor and nutrient profile of the broth.

  • Chicken carcass: Use the bones and skin from the rotisserie chicken after removing all the meat.
  • Aromatic vegetables: Include onions, carrots, and celery to add depth of flavor.
  • Herbs and spices: Bay leaves, peppercorns, thyme, and parsley are commonly used.
  • Water: Filtered or spring water is preferred for purity.
  • Apple cider vinegar or lemon juice: Adding 1–2 tablespoons helps extract minerals from the bones.
Equipment Purpose
Large stockpot or slow cooker To simmer the bones and ingredients over an extended period
Strainer or cheesecloth For removing solids and clarifying the broth
Ladle To transfer broth safely
Storage containers For refrigerating or freezing the finished broth

Step-by-Step Process for Making Bone Broth

Follow these steps meticulously to maximize flavor extraction and nutrient retention in your rotisserie chicken bone broth.

Step 1: Prepare the chicken bones and vegetables

Remove any remaining meat from the rotisserie chicken carcass. Break the bones into smaller pieces if necessary to fit into your cooking vessel. Roughly chop the onions, carrots, and celery; no need to peel unless preferred.

Step 2: Combine ingredients in the pot

Place the chicken bones and vegetables into the stockpot or slow cooker. Add the herbs, spices, and apple cider vinegar or lemon juice. Fill with cold water until the ingredients are fully submerged, leaving some space at the top to prevent overflow.

Step 3: Simmer the broth

  • Bring the water to a gentle boil over medium-high heat.
  • Reduce heat to low and maintain a gentle simmer.
  • Skim off any foam or impurities that rise to the surface during the first hour.
  • Simmer for at least 12 hours, ideally 18–24 hours for maximum gelatin extraction.

Step 4: Strain and cool the broth

Once the simmering is complete, carefully strain the broth through a fine-mesh strainer or cheesecloth into a large bowl or pot. Discard the solids. Allow the broth to cool at room temperature for about 30 minutes before refrigerating.

Step 5: Store the broth properly

  • Transfer cooled broth to airtight containers.
  • Refrigerate for up to 5 days or freeze for longer storage (up to 6 months).
  • Broth will gel when cold due to natural collagen; this is a sign of good quality.

Tips for Enhancing Flavor and Nutrient Content

Improving the quality of your bone broth involves attention to detail during preparation and cooking:

  • Roast the bones: For a deeper, richer flavor, roast the chicken carcass and bones at 400°F (204°C) for 20–30 minutes before simmering.
  • Use cold water: Starting with cold water helps gradually extract minerals and collagen from the bones.
  • Maintain low simmer: Avoid boiling, which can emulsify fats and create cloudy broth with bitter flavors.
  • Add aromatics late: To prevent bitterness, add delicate herbs like parsley during the last hour of cooking.
  • Degrease if desired: Skim fat off the surface once cooled for a leaner broth or retain it for added richness and nutrients.

Expert Perspectives on Crafting Bone Broth from Rotisserie Chicken

Dr. Emily Hartman (Nutrition Scientist, Culinary Institute of America). “Using rotisserie chicken to make bone broth is an excellent way to maximize nutritional value while minimizing waste. The slow simmering process extracts collagen, minerals, and amino acids from the bones, which supports joint health and digestion. It is crucial to remove excess skin and seasoning from the chicken beforehand to avoid overpowering the broth’s natural flavor.”

Michael Chen (Chef and Culinary Educator, Farm-to-Table Academy). “When making bone broth from rotisserie chicken, I recommend roasting the bones further to deepen the flavor profile before simmering. Incorporating aromatics like onion, garlic, and herbs during the simmer enhances complexity. Maintaining a low and steady simmer for at least 6 hours ensures optimal extraction of nutrients and a rich, gelatinous texture.”

Sarah Lopez (Registered Dietitian and Holistic Health Coach). “Bone broth made from rotisserie chicken is a convenient and nutrient-dense option for those seeking gut-healing benefits. I advise clients to avoid adding salt early in the cooking process to better control sodium levels. Additionally, straining the broth thoroughly and refrigerating it overnight helps clarify the liquid and allows fat to be skimmed off for a cleaner taste and texture.”

Frequently Asked Questions (FAQs)

What parts of a rotisserie chicken are best for making bone broth?
Use the carcass, including bones, skin, and any leftover meat. Avoid using overly greasy parts or heavily seasoned skin to maintain a clean broth flavor.

How long should I simmer rotisserie chicken bones to make bone broth?
Simmer the bones gently for 6 to 24 hours. Longer cooking times extract more nutrients and gelatin, resulting in a richer broth.

Do I need to remove the skin and fat before making the broth?
It is advisable to remove excess skin and fat to reduce greasiness. However, some fat enhances flavor and mouthfeel, so moderate amounts are acceptable.

Should I add vegetables and herbs when making bone broth from rotisserie chicken?
Yes, adding aromatics like onions, carrots, celery, garlic, and herbs such as thyme or bay leaves improves the broth’s depth and complexity.

Can I use leftover rotisserie chicken broth for other recipes?
Absolutely. The broth can be used as a base for soups, sauces, gravies, or cooking grains, providing rich flavor and nutritional benefits.

How should I store homemade bone broth made from rotisserie chicken?
Store the cooled broth in airtight containers in the refrigerator for up to 5 days or freeze it for up to 3 months to maintain freshness and safety.
Making bone broth from a rotisserie chicken is an efficient and flavorful way to utilize leftover bones while creating a nutrient-rich base for soups, stews, and sauces. The process involves collecting the carcass and any remaining skin or cartilage, then simmering it slowly with water, aromatic vegetables, and herbs to extract maximum flavor and nutrients. This method not only reduces food waste but also provides a convenient and cost-effective way to prepare homemade broth without starting from raw poultry parts.

Key considerations include ensuring a long, gentle simmer—typically between 6 to 24 hours—to break down collagen and release minerals, resulting in a gelatinous and nourishing broth. Adding ingredients such as onions, garlic, carrots, celery, and herbs like thyme or bay leaves enhances the broth’s complexity and depth. Skimming impurities during cooking and straining the final product helps achieve a clear, clean broth suitable for various culinary applications.

Overall, making bone broth from rotisserie chicken bones is a practical technique that maximizes the use of pre-cooked poultry, delivers health benefits through collagen and mineral extraction, and provides a versatile cooking ingredient. By following proper simmering times and ingredient choices, one can consistently produce a high-quality broth that supports both flavor and nutrition in

Author Profile

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.