Rotisserie Chicken Broth

I don’t know about you, but I am admitting my guilt of tossing the rotisserie chicken skin and carcass instead of using it to make a great rotisserie chicken broth.

Are you guilty of this, too?

Seriously.

More often than not, that beautiful Sam’s Club or Cosco $4.98 rotisserie chicken gets deboned and skinned, awaiting its use for whatever recipe I need it.

And the remains? Yep, it gets tossed more often than not.

About the time it hits the bottom of the can, I remember that I should have added it to a Dutch oven or stockpot to create the BEST rotisserie chicken broth ever.

Honestly, most of us may not think that the quality of chicken broth may matter in creating a recipe. In sharing this today? Even the photos don’t do the quality or flavor of this recipe justice.

Do you make rotisserie chicken broth?

It’s so very easy and makes the most delicious gold that why I fail to follow through is beyond me.

Now if you are like me, you have been conditioned to begin a chicken broth with a whole chicken, onion, carrots, celery, and seasonings with water to cover it.

Right?

But, if you want roasted bones to increase the flavor? Why not begin with a roasted chicken? The flavor of that rotisserie chicken even makes it soooo easy to just cover the carcass and skin with water and not worry with adding anything else.

Cook for a few hours and add water as it concentrates down and you have a beautiful broth rich and delicious.

Another tip? Add a splash of apple cider vinegar to help break down the collagen and make that broth even better.

Who knew?

When I posted this on social media, everyone asked for the recipe.

So here you go!

This rotisserie chicken broth was the basis for chicken and dumplings.

Oh, my goodness! Such a difference with the great flavor it provided.

Can I tell you that this far surpassed the flavor of the boxed chicken stock or broth that I usually pick up to add?

A noted difference that was just too good not to share with you.

That Sam’s Club rotisserie chicken broth gave a depth of flavor that you just can’t purchase in a box.

Even the more gelatinous consistency provides more collagen and nutrients than that liquid boxed broth provides.

So, the next time you buy a rotisserie chicken?

Don’t discard the skin and bones!

Add it to your refrigerator and use within a few days…or add to your freezer for future use.

Remove the layer of fat from the refrigerated broth to make it healthier.

Create new recipes.

Add celery, carrots, onions and rice to make a delicious chicken and rice soup.

Another husband favorite.

I’d love to know in the comments if you have tried making homemade rotisserie chicken broth.

Here’s some of the products I use to help prepare this recipe.

Happy broth making! Perfect timing for all the soups this time of year.

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