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Author:This Mess is Ours
Prep Time:5 minutes
Cook Time:3 hours
Total Time:3 hours 5 minutes
Yield:about 3-4 quarts depending on how reduced the stock is 1x
Bones and skin from 1 rotisserie chicken
1 head garlic, halved, no need to peel
2 small, yellow onions, quartered, no need to peel
3 carrots, cleaned well and broken into thirds
4 stalks celery, broken in thirds
1 teaspoon whole black peppercorns
Aromatics like ginger, fresh parsley
salt to taste
In a large pot, bring the chicken, garlic, onions, carrots, celery, black peppercorns, and 4 quarts of water to a boil over medium-high heat. Reduce heat and simmer the stock, uncovered, for 3 hours. Skim off any foam that rises to the top and add water as needed to maintain the same level of liquid in the pot.
Add additional liquid if necessary, but cover the pot and simmer for 2 hours more until a rich stock forms. Add the aromatics and simmer for another hour until a rich stock forms, about 1 hour more. Let cool slightly. Using a fine-mesh strainer, strain the stock into a large bowl; season with salt. Let cool. Transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.
No time to make broth today?
No problem, you can freeze chicken bones and skin for up to 3 months in a freezer safe container, so you can make broth whenever you are ready.