Rotisserie Chicken Stock (Gluten Free) (Edit recipe)

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I recently discovered the magic of making the most out of a store-bought rotisserie chicken, and I couldn’t believe I hadn’t done it sooner! After enjoying the chicken itself, I took the leftover bones, tossed in some veggies we had sitting in the fridge that needed to be used (use whatever you have and love), added water and a few bay leaves, and let it all simmer. The result? Pure kitchen gold—rich, flavorful, and so incredibly simple. For more ideas on how to use some rotisserie chicken, try my gluten free rotisserie chicken salad or use it in buffalo chicken dip.

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PREP TIME

10 minutes

COOK TIME

2 hours

INGREDIENTS

Serves: 6

Ingredients

25 oz Rotisserie Chicken, meat mostly removed - just the bones but some meat scraps are okay
7 quart Water
3 whole Carrots, peeled, halved
1 whole Onion, skins on, halved
4 cloves Garlic, skins on
4 pieces Leek, tops
3 pieces Celery, halved
3 pieces Parsnip, peeled, halved
1 bunch Parsley
3 whole Bay Leaf
Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the chicken bones into a large soup pot.
Add your veggie scraps. While the recipe lists specific vegetables, feel free to use what you have on hand, such as celery, onion, carrots, parsnips, leeks, sweet potato, scallions, parsley, dill, or garlic.
Pour in about 7 quarts of water, enough to cover everything in the pot. You can always add more as it reduces.
Season with salt and pepper (start with about 2 teaspoons of salt and 1 teaspoon of pepper; adjust to taste later) and stir well.
Bring the pot to a boil, then reduce to a consistent simmer and let it cook for about 3 hours (or longer for a richer broth).
Strain the soup to separate the broth from the solids.
Enjoy the broth as a warm drink or use it in recipes. You can also add noodles, leftover chicken, rice, greens, or any other favorite additions!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	335
Fat:	15 g
Carbohydrates:	24 g
Protein:	23 g
Cholesterol:	83 g
Sodium:	887 mg
Fiber:	6 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.