Homemade Rotisserie Chicken Bone Broth
Make rich, nourishing rotisserie chicken bone broth from a leftover carcass, veggies, and herbs. Simmer in a stock pot, slow cooker, or pressure cooker for a flavorful, collagen-rich broth. It's perfect for soups, grains, or sipping warm. Store in airtight containers or ice cube trays for later use.
Equipment
- Large stock pot or large pot
- Slow cooker / crock pot
- Pressure cooker / Instant Pot
- cutting board
- Ladle
- Fine Mesh Strainer
- Storage Containers
Ingredients
- 1 Rotisserie chicken
- Veggie scraps carrots, onion, garlic, celery, bay leaves
- 2 tablespoons Apple cider vinegar
- 12-14 cups Filtered Water
Instructions
- Pull off any chicken meat you want to save for later. It's great to use in chicken soup, sandwiches, or chicken salad. Use the parts of the chicken that are left, such as bones, cartilage, skin, and even some dark meat bits.
- In a large bowl, toss in some veggies or veggie scraps. Rough chopped onion, carrots, celery, garlic cloves, and bay leaves are all great additions. Add them to your large pot along with the rotisserie chicken carcass.
- Cover the chicken carcass with 12–14 cups of water, depending on the size of your pot. Stir in a couple tablespoons of apple cider vinegar. This helps draw minerals from the animal bones.
Cooking Methods
- Stock pot method: Bring to a rolling boil, then immediately lower to a slow simmer. Skim off any foam. Cook 6-12 hours.
- Slow cooker / crock pot method: Set on low for 12–18 hours.
- Pressure cooker method: Set to high pressure for 2–3 hours, then natural release.
- When finished, pour through a fine mesh strainer into a large bowl. Allow it to cool at room temperature before transferring.
- Pour into glass jars or a heat safe container with lids. For later use, freeze in ice cube trays for smaller portions. Store in the fridge to up to 5 days or freezer up to 6 months.