I love using rotisserie chicken as a short-cut for weeknight dinner recipes. It's always delicious and easy to throw in tacos, soups, salads, etc.
But once we've eaten all of the chicken, it would be a shame to throw the carcass away. Why? Because it's the key to the most delicious, rich and flavorful homemade rotisserie chicken stock! Once you try making your own, you'll never go back to the store-bought stuff.
Making your own chicken stock sounds intimidating at first, but it's really simple—especially if you have an Instant Pot. Check out the steps below and make the most of your next rotisserie chicken!
Ingredients
- 1 rotisserie chicken carcass
- 1 onion, ends removed and quartered
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup leeks, chopped
- 4 cloves garlic, peeled
- 8 cups water
- 1 tsp apple cider vinegar
- 2 bay leaves
- 2-3 sprigs rosemary
- 1 tsp salt
- ½ tsp pepper
How to Make Rotisserie Chicken Stock
- Turn Instant Pot to saute and brown the chicken carcass for 3-5 minutes per side. Add remaining ingredients.
- Turn the Instant Pot to cook at high pressure for 45 minutes. It will take about 20 minutes to come to pressure.
- After cook time, let the pressure cooker release naturally (takes about 30 minutes).
- Pour the Instant Pot contents into a fine mesh strainer over a large bowl. Discard bones and vegetables.
- Use immediately or let cool completely. Store in the fridge for 3-4 days. Freeze for up to 6 months.
*The quantities or types of vegetables and herbs don’t need to be exact. You can make a great broth with just a chicken carcass and water! The added ingredients just increase the depth of the flavor. But feel free to play around with different combinations, depending on what you have on hand.
Enjoy Your Homemade Chicken Stock!
You're going to love this homemade rotisserie chicken stock. I promise it's well worth the effort! Tag @homeandkind on Instagram to show me how it turns out!
Homemade Rotisserie Chicken Stock
- 1 R<strong>otisserie chicken carcass</strong>
- 1 O<strong>nion</strong> (<strong>ends removed and quartered</strong>)
- 1 cup C<strong>arrots</strong> (<strong>chopped</strong>)
- 1 cup Celery (chopped)
- 1 cup Leeks (chopped)
- 4 cloves Garlic (peeled)
- 8 cups Water
- 1 tsp Apple cider vinegar
- 2 Bay leaves
- 2-3 sprigs Rosemary
- 1 tsp Salt
- 1/2 tsp Pepper
Turn Instant Pot to saute and brown the chicken carcass for 3-5 minutes per side.
Add remaining ingredients.
Turn the Instant Pot to cook at high pressure for 45 minutes. It will take about 20 minutes to come to pressure.
After cook time, let the pressure cooker release naturally (takes about 30 minutes).
Pour the Instant Pot contents into a fine mesh strainer over a large bowl. Discard bones and vegetables.
Use immediately or let cool completely and store in the fridge for 3-4 days. Freeze for up to 6 months.
The quantities or types of vegetables and herbs don’t need to be exact. You can make a great broth with just a chicken carcass and water! The added ingredients just increase the depth of the flavor. But feel free to play around with different combinations, depending on what you have on hand.
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