Chicken Broth with Rotisserie Chicken Leftovers
Chicken broth with rotisserie chicken leftovers lets you use all the scraps of your rotisserie chicken to turn into a delicious base for soups and more! This Instant Pot homemade chicken broth is tastier than store bought and ensures nothing goes to waste!
I can’t stand wasting things.
Partially because it’s how my mom and grandma raised me to be when it comes to cooking.
And partially because have you seen the cost of groceries lately?
I want to get all I can out of every last thing I buy.
Homemade chicken broth is a fantastic way to stretch your budget and to make sure nothing- not even your scraps- go to waste!
And this homemade chicken broth with rotisserie chicken leftovers is an easy way to make a pantry staple from things that would otherwise go to waste.
Thanks to your Instant Pot, you can make 3 quarts of broth in well under 2 hours with only 10 minutes of active prep.
Is chicken broth just boiled chicken water?
No!
Chicken broth is made from the bones, skin, and sometimes leftover meat from chicken.
The chicken carcass gets boiled with vegetables and herbs to make a light flavorful liquid infused with all the savory flavor of the chicken.
Ingredients
To make this you’ll need:
- Rotisserie chicken– The carcass and any leftover skin, meat, etc.
- Vegetable scraps– Any leftover vegetable scraps you have. I used a whole, unpeeled quartered onion, carrots, and cabbage leaves.
- Seasoning– Fresh thyme sprigs, fresh rosemary, whole garlic cloves, whole peppercorns and bay leaves.
- Water
How to Make Chicken Broth with Rotisserie Chicken Leftovers
The Instant Pot makes turning rotisserie chicken leftovers into homemade chicken broth so easy!
To do it add the chicken carcass to the liner of your Instant Pot.
Then add the vegetable scraps, seasoning, and water.
Secure the lid on the Instant Pot and make sure the vent valve is set to the sealed position.
Cook on HIGH pressure for 45 minutes.
Once the Pot finishes cooking, let the pot sit undisturbed for 30 minutes while the pressure naturally releases.
Then strain the broth and discard the vegetable scraps.
Add the hot broth to sterilized jars, seal, and refrigerate.
Use in your favorite recipes or to make soup!
How to Use Chicken Broth
You can use homemade chicken broth in a variety of ways such as:
- making soup
- using it to braise meat
- cooking vegetables in it
- drinking it as a home remedy when you are fighting a cold
Storing
You can store this in sterilized jars in the fridge for up to 2 weeks or freeze it in freezer safe containers for up to 3 months.
Tips and Tricks
- Fat will settle at the top of the broth when it’s chilled. You can either leave it in as it will melt again when heated. or skim it off the top with a spoon.
- You can use almost any scrap vegetables: onion peels, tops of carrots, cabbage leaves, the tops and bottom pieces of celery that you would cut off and not eat, etc.
- Make sure to strain the broth well before storing it.
Recipes that Use Chicken Broth
Chicken broth with rotisserie chicken leftovers is an easy way to stretch your rotisserie chicken and turn it into delicious broth.
Make it and enjoy!
Looking for recipes that use chicken broth?
Try these:
If you’ve tried this CHICKEN BROTH WITH ROTISSERIE CHICKEN, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Leftover Rotisserie Chicken Broth Recipe
Ingredients
- 1 rotisserie chicken carcass
- 2-3 cups vegetable scraps
- 3 sprigs fresh thyme
- 1 small sprig fresh rosemary
- 2 whole garlic cloves
- 1 tsp whole peppercorns
- 3 bay leaves
- 12-14 cups cold water
Instructions
- Add the chicken carcass to the liner of your Instant Pot, followed by the remaining ingredients.1 rotisserie chicken carcass, 2-3 cups vegetable scraps, 3 sprigs fresh thyme, 1 small sprig fresh rosemary, 2 whole garlic cloves, 1 tsp whole peppercorns, 3 bay leaves, 12-14 cups cold water
- Close the lid and make sure the vent valve is set to the sealed position. Cook on HIGH pressure for 45 minutes.
- Once the broth is cooking let the pot sit undisturbed for 30 minutes while the pressure naturally releases.
- Strain the broth and discard the vegetable scraps.
- Add the hot broth to sterilized jars, seal, and refrigerate.
Notes
- Fat will settle at the top of the broth when it's chilled. You can either leave it in as it will melt again when heated. or skim it off the top with a spoon.
- You can use almost any scrap vegetables: onion peels, tops of carrots, cabbage leaves, the tops and bottom pieces of celery that you would cut off and not eat, etc.
- Make sure to strain the broth well before storing it.
Nutrition
