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I’m a big fan of rotisserie chicken (check out our tips) because it’s easy, affordable, and super versatile, and because it lets me make my killer ingredient in so many of my recipes: homemade chicken stock.
Making chicken stock is a great way to use up a roasted chicken carcass and get the most value out of it. Homemade chicken stock is flavorful, nutritious, and can be used in a variety of soups, stews, and risottos. It’s easy, and most of the time is spent just letting the stock simmer and develop rich, unbeatable flavor.
Here’s how to turn your rotisserie chicken carcass into beautiful and expert homemade chicken stock.

Ingredients:
• 1 roasted chicken carcass, with a little bit of meat still on it
• 1 large onion, chopped into quarters
• 2 carrots, chopped into halves
• 2 celery stalks, chopped into halves
• 4 garlic cloves, bashed slightly
• 2 bay leaves
• 8 – 10 peppercorns
• Water

Stovetop instructions:
1. Place the chicken carcass in a large pot. Add the chopped onion, carrots, celery, garlic, bay leaves, and peppercorns to the pot. The vegetables and spices will add flavor to the stock.
2. Add cold water to about 2 inches above the chicken carcass.
3. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer for at least 3 hours. The longer you let it simmer, the richer and more flavorful the stock will be.
4. Skim off any foam or impurities that rise to the surface of the pot with a spoon or ladle. This will help to clarify the stock and remove any unwanted particles.
5. After the stock has simmered for at least 3 hours, turn off the heat and let it cool for a few minutes.
6. Strain the stock by pouring through a colander, mesh strainer or cheesecloth into another large, clean pot or other container. Discard the solids (chicken bones, meat threads and pulpy vegetables), as they have already released their flavor into the stock.
7. Let the stock cool to room temperature, then store it in the refrigerator for up to a week, or freeze it in small portions for later use.

Tip: If you have a slow cooker you can use it to make the chicken stock, simmering it overnight for an even richer flavor.

Have an Instant Pot? It can significantly reduce the cooking time for chicken stock while still producing a rich and flavorful result. The high pressure and temperature of the Instant Pot help to extract the maximum amount of flavor from the chicken carcass and vegetables in a shorter amount of time. Plus, using an Instant Pot is also more energy-efficient compared to cooking chicken stock on a stovetop for hours. So, if you have an Instant Pot, give this method a try to make homemade chicken stock quickly and easily.

Instant Pot instructions:
1. Place the chicken carcass in the Instant Pot and add the chopped onion, carrots, celery, garlic, bay leaves, and peppercorns.
2. Add enough water to cover the chicken carcass, but do not fill the pot beyond the maximum fill line.
3. Lock the lid of the Instant Pot and make sure the pressure release valve is set to the “sealing” position. Set the Instant Pot to cook on high pressure for 45 – 60 minutes.
4. Once the cooking time is complete, let the pressure release naturally for at least 15 minutes before opening the pressure release valve to release any remaining pressure.
5. Let the stock cool, strain and store as in step 5 above. Remove the lid and use a fine mesh strainer or cheesecloth to strain the chicken stock into a clean container.