Description
This homemade rotisserie chicken broth recipe transforms leftover chicken carcass and fresh vegetables into a flavorful, nutrient-rich stock. Perfect for soups, stews, and sauces, this broth can be made quickly using an Instant Pot or slowly simmered on the stovetop or in a slow cooker for deeper flavor.
Ingredients
Main Ingredients
- 1 leftover rotisserie chicken carcass
- 8-9 cups filtered water
- 1 large shallot or leek, peeled and halved
- 2 large carrots, cut into large pieces
- 2 celery sticks, cut into large pieces
- 3 large garlic cloves, peeled
- 1 tablespoon whole black peppercorns
- 3-4 fresh rosemary stems
- 2 bay leaves
- 2 teaspoons white vinegar
- Kosher salt to taste
Instructions
- Prepare the Ingredients: Start by gathering your leftover rotisserie chicken carcass and prepping the vegetables — peel and halve the shallot or leek, chop the carrots and celery into large chunks, and peel your garlic cloves. This will ensure all flavors infuse well into the broth.
- Instant Pot Method - Add Ingredients: Place the chicken carcass, chopped vegetables, peppercorns, rosemary, bay leaves, and white vinegar into the Instant Pot. Pour 8-9 cups of filtered water over the ingredients, ensuring everything is submerged. Season with kosher salt to your liking.
- Instant Pot Method - Cook: Lock the lid and make sure the valve is closed (not pointing to steam release). Select the 'Pressure Cook' or 'Manual' setting and set the timer for 40 minutes. The Instant Pot will take about 10-20 minutes to build pressure before the cook time begins.
- Instant Pot Method - Natural Release: When cooking ends, do not immediately release the pressure. Allow a natural pressure release for about 30 minutes to enhance flavor extraction. Afterward, carefully turn the valve to release any remaining pressure, avoiding steam burns.
- Instant Pot Method - Strain and Store: Remove the inner pot and strain the broth through a fine mesh strainer to remove bones and vegetables. Let the broth cool, then refrigerate or freeze in portioned containers. Skim any fat from the surface once cooled.
- Slow Cooker Method: Add the chicken carcass, vegetables, herbs, vinegar, and water (7-8 cups) to a slow cooker. Cook covered on high for 4 hours or low for 7-8 hours—the low setting yields the best flavor. Strain and store the broth as above.
- Stovetop Method: Place all ingredients into a large stockpot with 8-9 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 2-4 hours. Strain the broth through a fine mesh sieve and cool before storing.
Notes
- Use filtered water for a cleaner, better-tasting broth.
- White vinegar helps extract minerals and nutrients from the bones.
- Letting the broth cool before refrigerating allows you to easily skim off excess fat.
- Straining through a fine mesh sieve ensures a clear, clean broth.
- Store broth in airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (Instant Pot) / 4-8 hours (Slow Cooker) / 2-4 hours (Stovetop)
- Category: Broth
- Method: Instant Pot
- Cuisine: American
