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Cozy Rotisserie Chicken Stock Recipe for Rich Homemade Flavor Fast

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A quick and easy homemade chicken stock using leftover rotisserie chicken carcass, fresh vegetables, and herbs, delivering rich, comforting flavor in under 1.5 hours.

Ingredients

Scale
  • 1 rotisserie chicken carcass (3–4 pounds / 1.4–1.8 kg)
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered (no need to peel, just rinse)
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 6–8 sprigs fresh parsley
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 10–12 whole black peppercorns
  • 1 teaspoon kosher salt (adjust to taste after cooking)
  • 2 tablespoons apple cider vinegar
  • About 12 cups (3 liters) cold water

Instructions

  1. Break down the rotisserie chicken carcass into smaller pieces if needed. Roughly chop the carrots, celery, and onion. Smash the garlic cloves to release flavor. (Prep time: 10 minutes)
  2. Place the chicken bones, vegetables, herbs, peppercorns, and salt in a large stockpot. Pour in 12 cups (3 liters) of cold water or enough to cover everything by an inch. Add 2 tablespoons apple cider vinegar. Let sit for 20-30 minutes before heating.
  3. Slowly heat the pot over medium heat until it just begins to simmer. Avoid boiling. Skim off any foam or impurities that rise to the surface.
  4. Reduce heat to low so the stock barely bubbles. Partially cover with a lid to allow steam to escape. Simmer gently for 1 to 1.5 hours. For richer stock, simmer up to 3 hours, adding water as needed.
  5. Strain the stock through a fine mesh strainer or cheesecloth-lined colander into a large bowl or pot. Press gently on solids to extract liquid. Discard solids.
  6. Let the stock cool at room temperature for about 30 minutes, then transfer to airtight containers. Refrigerate up to 5 days or freeze up to 3 months. Skim fat layer if desired before use.

Notes

[‘Use organic vegetables when possible for the cleanest flavor.’, ‘Adding parsnip or dried mushrooms can add earthiness.’, ‘For clearer stock, strain twice.’, ‘Do not boil to keep stock clear and flavorful.’, ‘Skim foam regularly to avoid bitter taste.’, ‘Cool stock quickly to avoid bacteria growth; use ice baths if in a hurry.’, ‘Slow cooker method: cook on low for 6-8 hours for hands-off preparation.’, ‘Apple cider vinegar helps extract minerals and gelatin for silky texture.’, ‘Store refrigerated stock up to 5 days, freeze up to 3 months.’]

Nutrition

Keywords: rotisserie chicken stock, homemade chicken stock, quick chicken broth, easy chicken stock, chicken bone broth, cozy chicken stock, rich chicken broth

Find it online: https://zorbmeal.com/cozy-rotisserie-chicken-stock-recipe-for-rich-homemade-flavor-fast/