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Overhead view of a clear glass bowl filled with golden rotisserie chicken bone broth, with a ladle partially submerged, showcasing the rich, translucent color of the broth. The bowl rests on a light, textured cloth.

Rotisserie Chicken Bone Broth

Sarah Allison
The warmth and nourishment of homemade Rotisserie Chicken Bone Broth is perfectly infused with fresh herbs and vegetables. This easy-to-make broth is a cornerstone for delicious, wholesome cooking that the whole family can enjoy!
5 from 1 vote
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Course Soup
Cuisine American
Servings 8

Equipment

Ingredients
 

  • 1 large yellow onion unpeeled and quartered
  • 2 carrots unpeeled and cut into thirds
  • 2 parsnips unpeeled and cut into thirds
  • 2 stalks celery with leaves cut into thirds
  • 10 sprigs fresh parsley
  • 7 sprigs fresh thyme
  • 10 sprigs fresh dill
  • 6 cloves garlic unpeeled and cut in 1/2 crosswise
  • 1/2 tablespoon (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1 teaspoon whole black peppercorns
  • 2 rotisserie or roasted chicken carcasses

Instructions
 

  • Place onion, carrots, parsnips, celery, parsley, thyme, dill, garlic, salt, and peppercorns in a large Dutch Oven or stockpot (shown in the pictures is a 7.25-quart Dutch oven).
  • Set the chicken carcasses on top of the vegetables.
  • Add 3-4 (12 -16 cups) quarts of water, depending on the size of your pot (covering most of the ingredients), and bring to a boil.
  • Reduce heat to low and simmer gently for 3 hours, with the lid mostly on but slightly ajar for steam to escape. You should see just a few small bubbles breaking the surface, not a rolling boil. You'll have to concentrate the flavors.
  • Strain the entire contents of the pot through a colander and discard the solids.
  • Season to taste with salt and pepper or your preferred spices.
  • Chill the stock overnight.
  • The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

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Notes

Storage TIPS
    • Refrigerate or Freeze Promptly: Once cooled, transfer the broth to the refrigerator if you plan to use it within 4-5 days, or freeze it for longer storage.
    • Use Airtight Containers: Store the broth in airtight containers to preserve freshness and prevent any absorption of flavors from the refrigerator or freezer.
 
Adapted from Ina Garten's Chicken Stock
Calories: 49kcalCarbohydrates: 11gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 461mgPotassium: 278mgFiber: 3gSugar: 3gVitamin A: 2839IUVitamin C: 14mgCalcium: 41mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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