Turn a picked-over rotisserie chicken carcass into a rich, golden broth that beats anything from a carton. This recipe uses the leftover bones, skin, and cartilage to extract maximum flavor and gelatin, giving you a silky, deeply savory base for soups, risottos, and sauces. It’s economical, nearly effortless, and makes the most of a store-bought chicken.
Ingredients
- 1 rotisserie chicken carcass (bones, skin, and any leftover meat)
- 2 tablespoons (30 ml) olive oil or neutral oil
- 1 large yellow onion, quartered (no need to peel)
- 2 large carrots, cut into 3-inch chunks
- 2 celery stalks, cut into 3-inch chunks
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon (2 g) black peppercorns
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1 sprig fresh parsley (optional)
- 10 cups (2.4 L) cold water, plus more as needed
- 1 teaspoon (5 g) salt, or to taste (add after simmering)
Instructions
- Pull any remaining large chunks of meat from the carcass and set aside for another use (or add back to the broth at the end if you prefer). Break the carcass into a few large pieces so it fits easily in your pot.
- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are lightly browned in spots, about 5–7 minutes. This step adds depth, but you can skip it if you’re short on time.
- Add the chicken carcass, bay leaf, peppercorns, thyme, and parsley (if using). Pour in the cold water—it should just cover the bones and vegetables. If it doesn’t, add a little more.
- Bring to a gentle boil over high heat, then reduce the heat to low so the liquid is at a bare simmer. Skim off any foam that rises to the surface during the first 15 minutes. This keeps the broth clear.
- Simmer uncovered for 3 hours, adjusting the heat to maintain a gentle bubble. Do not stir; the bones will settle and you want the broth to stay clear.
- After 3 hours, the broth should be deeply golden and fragrant. Remove the pot from the heat. Use tongs to lift out the large bones and vegetables, then strain the broth through a fine-mesh sieve lined with cheesecloth (or just a fine sieve) into a large heatproof bowl or pot.
- Let the broth cool slightly, then season with salt to taste. Keep in mind that rotisserie chicken is often salty, so start with 1/2 teaspoon and add more if needed.
- Use immediately, or cool to room temperature before refrigerating or freezing (see Storage).
Tips
- Don’t skip the skim: Skimming the foam during the first 15 minutes gives you a clearer broth. It’s not essential for flavor, but it makes the final product look more professional.
- Add aromatics later for more punch: If you want a stronger herb flavor, add the thyme and parsley in the last 30 minutes of simmering instead of at the start.
- Use a wide pot: A wider surface area helps liquid evaporate, concentrating flavor. If your pot is narrow, you may need to simmer longer or use less water.
- Don’t boil hard: A rolling boil will make the broth cloudy and can extract bitter flavors from the bones. Keep it at a gentle simmer—just a few bubbles rising at a time.
Serving Suggestions
Use this broth as the base for chicken noodle soup, wonton soup, or a simple miso broth. It also makes excellent risotto, couscous, or gravy. For a quick meal, reheat with cooked noodles, shredded rotisserie chicken, and a handful of spinach.
Variations
- Asian-style broth: Add a 2-inch piece of ginger (sliced), 2 star anise, and a cinnamon stick along with the vegetables. Omit the thyme and parsley.
- Roasted vegetable broth: Roast the onion, carrots, and celery in a 400°F (200°C) oven for 20 minutes before adding to the pot for a deeper, sweeter flavor.
- Herb-forward broth: Add a handful of fresh dill, tarragon, or basil in the last 10 minutes of cooking. Strain as usual.
- Spicy broth: Add a dried chili or a teaspoon of red pepper flakes with the other aromatics for a gentle heat.
Storage and Reheating
Refrigerator: Cool the broth to room temperature (within 2 hours of cooking), then transfer to airtight containers. Refrigerate for up to 4 days. The fat will solidify on top—you can skim it off or stir it back in for extra richness.
Freezer: Freeze in 1-cup (240 ml) portions in freezer-safe jars or bags, leaving 1 inch of headspace. It will keep for up to 3 months. Thaw overnight in the refrigerator before using.
Reheating: Reheat on the stovetop over medium heat until steaming, or in the microwave in a covered bowl. Bring to a full boil if you plan to store leftovers again. Never leave broth at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use a raw chicken carcass instead? Yes, but the flavor will be milder. Roast the raw bones in a 400°F (200°C) oven for 30 minutes before simmering to develop more color and flavor.
How long can I simmer the broth? You can go up to 4–5 hours for a more concentrated flavor, but beyond that the broth can become bitter. Three hours is the sweet spot for rotisserie bones.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or stirring the pot. It doesn’t affect flavor, but for a clear broth, keep the heat low and don’t stir.
Can I add salt while cooking? It’s better to salt at the end. Rotisserie chicken is already salty, and salting early can make the broth too salty as it reduces.
Can I reuse the bones? You can simmer the same bones again for a weaker second batch, but it won’t have much flavor or gelatin. Better to compost them.
Is it safe to leave the broth out overnight to cool? No. Cool it to room temperature within 2 hours, then refrigerate. If you need to cool it faster, set the pot in an ice bath and stir occasionally.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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