How to Make Chicken Broth Out Of Leftover Rotisserie Chicken

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Bones from leftover chicken
about 4 quarts of water
salt and pepper
onion powder (about 1 tsp.)
garlic powder (about 1 tsp.)
2 chicken bouillon cubes


  1. Add the chicken and water to a large stock pot or crockpot. If I have a bay leaf or a couple of carrots, I will throw them in.
  2. Sprinkle with all of the following (to taste): salt and pepper, onion powder, garlic powder, 2 chicken bouillon cubes
  3. Cover and simmer for 2-5 hours (depending on when I remember it).
  4. Take out the chicken pieces.
  5. Strain, cool and remove the fat.
  6. Add the meat from the chicken back in and throw away the bones.

When I get ready to use it or reheat it, I taste it to see if it needs more salt, onion powder, etc.