Leftover Rotisserie Chicken Stock 2 Hours


  • Leftover rotisserie chicken carcass (and any residual drippings or gelatinous goo)
  • Carrots
  • Celery
  • Onion
  • Parsley
  • Bay Leaves
  • Whole Peppercorns
  • Water


  1. Place the chicken carcass and any gelatin that’s collected in the bottom of the container into a large stock pot, dutch oven, crock pot or Instant Pot.
  2. Cover with fresh, cold water.
  3. Add whole peppercorns and bay leaves.
  4. Roughly chop the vegetables like carrots, onions carrots, parsnips, turnips and add them to the pot.
  5. In a stock pot on the stove, bring the ingredients to a low boil, reduce the heat to a simmer and place the lid on the stock pot so that it’s just askew and some steam can escape. Simmer the rotisserie chicken stock for 2 hours. Alternatively, in a pressure cooker, set the Instant Pot to the Soup setting and set the timer to 15 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
  6. Strain through a fine mesh strainer and press the solids to get as much good stock out as possible.