Homemade Chicken Stock

This homemade chicken stock is rich, nourishing, and deeply flavorful—perfect for soups, stews, risottos, and sipping warm from a mug. Made with rotisserie chicken bones, veggies, and herbs, it’s a soothing kitchen ritual that transforms humble ingredients into something magical.

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Basics, Soup

Cuisine American

Servings cups

Calories 45 kcal

Equipment

Large Soup Pot
Fine Mesh Sieve
Ladle

Ingredients

Main Ingredients

1 rotisserie chicken bones and skin only
2 celery ribs with leaves, cut into chunks
2 medium carrots cut into chunks
2 medium onions cut into chunks
2 bay leaves
0.5 tsp dried rosemary
0.5 tsp dried thyme
10 whole peppercorns
8 cups cold water
2 tbsp Better Than Bouillon chicken paste or 6 bouillon cubes

Instructions

Remove any leftover meat from the rotisserie chicken and set aside. Place the bones and skin into a large soup pot.
Add celery, carrots, onions, bay leaves, rosemary, thyme, and peppercorns. Pour in cold water to cover.
Bring to a gentle boil over medium heat. Skim off any foam that rises to the top.
Reduce heat to low, partially cover, and simmer for at least 2 hours. Longer is better for richer flavor.
Remove from heat and let cool slightly. Strain through a fine mesh sieve into a clean container.
Stir in bouillon paste or cubes until dissolved. Taste and adjust seasoning if needed.
Cool completely, then store in jars or freezer-safe bags. Refrigerate or freeze as needed.

Notes

For Instant Pot: Add all ingredients and cook on high pressure for 30 minutes. Let pressure release naturally, strain, and store.

Nutrition

Calories: 45kcalCarbohydrates: 2gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 10mgSodium: 340mgPotassium: 120mgSugar: 1gVitamin A: 1800IUVitamin C: 3mgCalcium: 20mgIron: 0.4mg

Keyword Chicken Stock, Homemade Stock, Rotisserie Chicken Recipe

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