Are Rotisserie Chicken Bones Good for Stock?

Rotisserie chickens are a convenient dinner option. You can pick one up at the grocery store on your way home and have a hot, tasty meal ready in minutes. But what do you do with the bones when you’re done eating the meat? Rather than throwing them away, you can reuse rotisserie chicken bones to make your own homemade chicken stock.

Why Use Rotisserie Chicken Bones for Stock?

There are a few advantages to using bones from a store-bought rotisserie chicken rather than raw chicken bones:

• Convenience – No need to roast bones yourself The bones are already cooked and ready to go into the pot.

• Flavor – Rotisserie chicken bones impart a wonderful roasted flavor to the finished stock. The bones have been seasoned and cooked, so all that flavor gets infused into the liquid.

• Gelatin – Long cooking times extract gelatin from bones, giving body and richness to the stock. Rotisserie chicken bones have already had some gelatin released during cooking

• Cost – You’re getting extra use out of bones you’d otherwise discard. Stock made with rotisserie bones is very economical.

So if you want an easy, full-flavored homemade chicken stock rotisserie chicken carcasses are a great place to start.

Are There Any Downsides?

There are a couple potential cons to using rotisserie chicken bones:

• Less control over seasoning – Store-bought rotisserie chickens are often heavily salted. This can make for a saltier stock. You may want to reduce added salt.

• Cooking method – Rotisserie cooking uses dry heat. For stock, moist cooking methods extract more gelatin from bones. But rotisserie bones still impart plenty of flavor.

• Shorter shelf life – Since the bones are pre-cooked, the resulting stock may have a slightly shorter shelf life compared to stock made from raw bones.

However, these are minor issues. With proper storage, rotisserie chicken stock can still last 5-7 days in the fridge or 6 months in the freezer. The convenience factor outweighs any small compromises in quality.

Tips for Making Rotisserie Chicken Stock

Here are some tips for getting the most out of your rotisserie chicken bones:

• Start with at least 1 rotisserie chicken carcass. Using multiple carcasses will yield a richer, more gelatinous stock.

• Reserve the chicken skin and meat for another use, like chicken salad. Add just the picked-over bones to the stock pot.

• Roast the bones before making stock. Roast at 400°F for 30-60 minutes to caramelize and intensify flavor.

• Add aromatics like onions, carrots, celery, garlic, and fresh herbs. This infuses additional flavor into the liquid.

• Simmer stock for at least 3 hours, or up to 8 hours for maximum extraction. Long, gentle cooking releases the most gelatin.

• Strain the stock through a fine mesh sieve. Cheesecloth also helps clarify stock for a cleaner broth.

• Cool stock quickly before refrigerating. This prevents bacterial growth.

• Skim off any solidified fat before use. Rotisserie chicken has a lot of fat that will rise and congeal as stock chills.

Follow these tips and your rotisserie chicken stock will have rich roasted flavor and luscious, mouth-coating body perfect for soups, stews, and more.

Sample Rotisserie Chicken Stock Recipe

This easy recipe shows how to transform rotisserie chicken bones into liquid gold:

Ingredients:

• Bones from 1 rotisserie chicken
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 garlic cloves, smashed
• 1 Tbsp black peppercorns
• 1 bay leaf
• Small bunch fresh parsley
• 8 cups water

Instructions:

1. Pick all meat off rotisserie chicken bones. Reserve meat for another use.

2. If desired, roast bones at 400°F for 45 minutes.

3. Place roasted bones in a large stock pot. Add onions, carrots, celery, garlic, peppercorns, bay leaf, and parsley.

4. Pour in water to cover ingredients by 2-3 inches.

5. Bring to a boil over high heat. Then reduce to low and simmer for 6-8 hours, skimming foam as needed.

6. Strain stock through a fine mesh sieve. Cool quickly before refrigerating.

7. When chilled, skim off hardened fat. Store stock in fridge for up to 1 week, or freeze for 6 months.

8. Use homemade rotisserie chicken stock for flavorful soups, stews, gravies, risottos, and more!

So don’t throw away those picked-over rotisserie chicken bones. Put them to good use by simmering them into a rich, golden chicken stock. With little effort, you can make homemade stock on a budget using leftover bones.

Frequently Asked Questions

How long can you store rotisserie chicken stock?

In the fridge, rotisserie chicken stock will keep for 5-7 days. In the freezer, it will keep for 4-6 months. Make sure to cool it rapidly before refrigerating. Divide into portion sizes before freezing for easy thawing.

Can you use a rotisserie chicken carcass more than once?

You can get 2-3 uses out of a single rotisserie chicken carcass for making stock. The first batch of stock will be the most flavorful. Re-simmering the bones produces a lighter, less intense stock. Add fresh aromatics each time to help boost flavor.

Does rotisserie chicken stock need to be simmered for 8 hours?

A longer simmer time yields a richer, more concentrated stock. But even just 3-4 hours of gentle simmering will extract great flavor and gelatin from the bones. Monitor your schedule and simmer the stock for as long as you have time for. Any length yields usable homemade stock.

Is it necessary to roast the bones first?

Roasting is optional but highly recommended. Browning the bones deepens the flavor by caramelizing the natural sugars and proteins. Roasting for 30-60 minutes at 400°F adds that signature roasted flavor. Skip if you’re short on time.

Can you use a whole rotisserie chicken for stock?

For the most efficient homemade stock, remove all the usable meat first for another meal. Just use the picked-over carcass and bones. This prevents wasting precious cooked chicken meat by simmering it for hours. The bones provide the most gelatin and flavor.

The Takeaway

Rotisserie chicken bones that would otherwise be thrown out can be used to make your own delicious homemade stock. The bones impart deep roasted flavor and valuable gelatin that enhances soups, stews, and more. With just a few simple ingredients and some simmering time, you can transform leftover bones into liquid gold. Next time you eat rotisserie chicken for dinner, reserve those nutrient-rich bones. Your savory homemade stock is only a pot away.