Rotisserie Chicken Bone Broth {Instant Pot, Crock Pot}

You've seen bone broth in the store, and now you can make your own with rotisserie chicken bone broth! Follow my step by step directions to make quick and flavorful chicken bone both recipe.

One of my favorite recipes to make in my kitchen is homemade broths.

Once you've tackled making kitchen staple, you can master making beef stock, vegetable broth and more!

Homemade bone broth is cozy, it's nutritious and honestly, the store bought stuff doesn't even hold a candle to it. It's perfect for adding to cozy soups like Instant Pot Chicken Corn Chowder and turkey rice soup.

But if you're reading this, chances are you already know how awesome homemade stock is.

Farm Girl Tip: As you cook throughout the week, freeze leftover edible vegetable and herb stems and scraps in a freezer-safe bag. Use these scraps whenever you make a new batch of stock. 

Why make your own rotisserie chicken bone broth?

When you make your own broths and stocks, you know exactly what's going into it. There's comfort in that, don't you think?

Whether it's a vegetable broth, chicken stock, or beef broth, these are the foundations of so many delicious recipes. I use it in Instant Pot wild rice pilaf, chicken fajita soup and in Chicken Pot Pie. It's also awesome in soups, of course and when used to flavor dishes.

Lucky for us, there are a variety of ways you can make homemade stock!

And think about the options...You can try making bone broth from rotisserie chicken or by using leftovers from cooking Instant Pot Roast Chicken.

How to Use Chicken Bone Broth

Having homemade chicken broth in your freezer is one of life’s simple joys.

It’s super easy to make and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using.

Personally, I like to save the chicken bones in the freezer until I have enough to make a batch of my chicken bone broth recipe. Just put them in a gallon sized zipper bag and freeze until you're ready for them!

You can make homemade stock on the stovetop or in the slow cooker, which takes about 12-24 hours.

Or, you can use your Instant Pot to make homemade chicken stock in almost a third of the time.

And if your Instant Pot is still sitting in the box, this is a great way for you to explore the capability of your new small appliance!

Still scared? I get it. Check out this post on Instant Pot fear.

Just like I say there's no one "right" way to feed your family, the same goes for making homemade stock.

Now, I realize I use stock and broth fairly interchangeably. So, what's the difference between stock, broth and the ever trendy bone broth?

Chicken stock is made with the bones, usually leftover, from the chicken and some vegetables. Most of meat has already been used and/or removed.

Chicken broth is usually made more from the meat of the chicken and vegetables.

My understanding of bone broth is that it's a hybrid between chicken broth and chicken stock. The objective of bone broth is to extract the collagen and gelatin from the bones to add nutritional benefits.

At least, that's how it was always explained to me.

If having the correct terminology is really important to you and you have a lot of time and brain cells to spare, you can explore more here!

But for the purpose of this post, we're going with bone stock. It's a process that's made so much easier thanks to our friend, the Instant Pot!

Instant Pot Chicken Stock

I'll walk you throw how to make bone broth in the Instant Pot or pressure cooker and the slow cooker or crock pot.

How to make pressure cooker chicken stock:

1. Place the carcass, or bones, from a leftover roasted chicken into your Instant Pot.
   
2. Add aromatics like onions, garlic, celery, herbs and spices.
   
3. Fill with water to cover the bones, taking care not to fill past the fill line of your Instant Pot.
   
4. Cook on high for 40 minutes, then do a natural pressure release for 30 minutes. NPR, or natural pressure release, simply means let it hang out for 30 minutes before releasing any remaining pressure.
   
5. Strain the contents into a large heat-proof bowl or container in the sink. Separate out the solids from the liquid.
   
6. Discard chicken bones, skin, and fat, along with the vegetables and herbs so all you're left with is the liquid.
   
7. Taste reserved broth and season with salt and black pepper while the broth is still warm.
   
8. Allow to cool slightly and then refrigerate for 2-3 hours or until chilled. Use a spoon to skim the fat from the top and discard.

Ok, so this photo isn't glamorous, but it's important nonetheless. This is what the whole skimming part is about. Here's what the broth looks like when you chill it.

And here's what it looks like when you skim it...

So now you get why this step is so important, right?? Right....

Slow Cooker Chicken Stock

1. Add all ingredients to a large crock pot. Fill with enough water to cover. Season with salt to taste.
   
2. Cook for 12-24 hours on low.
   
3. Place a stainless steel strainer over a large heat-proof bowl or container in the sink. Carefully pour contents of stock pot into the colander to separate out the solids from the liquid.
   
4. Discard chicken bones, skin, and fat, along with the vegetables and herbs.
   
5. Taste reserved broth and season with salt and black pepper, to taste.
   
6. Allow to cool slightly and then refrigerate for 2-3 hours or until chilled. Use a spoon to skim the fat from the top and discard.

Use immediately or allow broth to cool completely before transferring to freezer safe storage containers. or in glass jars. Be sure to leave some room at the top, aka headspace for expansion when freezing.

Leftover chicken broth can be frozen until you're ready to use it.

Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew, or slow cooker meal.

Recipes using Rotisserie Chicken Bone Broth:

Healthy Chicken Enchilada Soup (Slow Cooker recipe)

Italian White Bean Soup

Instant Pot Pasta Fagioli Soup

Homemade Chicken Bone Broth

Deanne Frieders

You've seen bone broth in the store, and now you can make your own with rotisserie chicken bone broth! Follow my step by step directions to make quick and flavorful chicken bone both recipe.

4.70 from 23 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Side Dish Recipes

Cuisine American

Servings 6 servings

Calories 20 kcal

Ingredients

  

.5x1x2x

• 2 large onions roughly chopped
• 4 cloves garlic peeled and smashed
• 3 stalks celery roughly chopped
• 1 5-6 lbs leftover roasted chicken carcass
• 8 sprigs fresh thyme can substitute 3 teaspoon dried thyme
• 4 sprigs fresh rosemary can substitute 2 teaspoon dried rosemary
• 2 bay leaves
• 1 handful whole fresh parsley can substitute 2 tablespoon dried parsley
• Small handful whole peppercorns
• Salt to taste
• Water to cover

Instructions

 

TO MAKE IN THE SLOW COOKER

• Add all ingredients to a large crockpot. Fill with enough water to cover. Season with salt to taste.
• Cook for 12-24 hours on low.
• Place a stainless steel strainer over a large heat-proof bowl or container in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.
• Discard chicken bones, skin, and fat, along with the vegetables and herbs.
• Taste reserved broth and season with salt and black pepper, to taste.
• Allow to cool slightly and then refrigerate for 2-3 hours or until chilled. Use a spoon to skim the fat from the top and discard. Use immediately or allow broth to cool completely before transferring to freezer safe-storage containers. Freeze until ready to use.

TO MAKE IN THE INSTANT POT

• Add all ingredients to a 6 or 8 quart Instant Pot or electric pressure cooker. Fill with enough water to cover but do not exceed the fill line. Season with salt to taste.
• Cook for 40 minutes, then let it naturally release pressure for 30 minutes.
• Place a stainless steel strainer over a large heat-proof bowl or container in the sink. Carefully pour contents of stockpot into the colander to separate out the solids from the liquid.
• Discard chicken bones, skin, and fat, along with the vegetables and herbs.
• Taste reserved broth and season with salt and black pepper, to taste.
• Allow to cool slightly and then refrigerate for 2-3 hours or until chilled. Use a spoon to skim the fat from the top and discard. Use immediately or allow broth to cool completely before transferring to freezer safe-storage containers. Freeze until ready to use.

Nutrition

Serving: 1gramsCalories: 20kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgFiber: 1gSugar: 2g

This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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