Make & Freeze: Homemade Rotisserie Chicken Bone Broth

You won’t believe how EASY it is to make and freeze homemade rotisserie chicken bone broth that is healthier and less expensive than store bought!

I went for YEARS not realizing how EASY it is to create homemade bone broth! I’ve discovered that rotisserie chicken makes perfect bone broth. Using a Rotisserie Chicken saves time on cooking a chicken from scratch.  Better yet, you can pull all the white meat off of the rotisserie chicken to use in recipes or keep in the fridge to make sandwiches. You get a double bang for the buck by using rotisserie!!!

Why use 3 rotisserie chickens for bone broth?

When using 3 rotisserie chickens, you’ll have 8 cups of chicken to use for recipes. I often make this chicken tetrazzini for the freezer, and I still have enough left for this curried chicken salad for the fridge. 

Steps to making chicken bone broth~

Make & Freeze: Homemade Rotisserie Chicken Bone Broth is a simple process!  Begin by purchasing 3 rotisserie chickens (I like to buy mine from Publix or The Fresh Market). Next, remove all the meat off the bones and place it in a bag.  After removing the meat, place the carcass, skin, and bones in a pot or slow cooker.  Add enough water to cover the carcass and bones. Lastly, add salt, pepper and any vegetables, like onions, garlic, carrots and herbs from your produce drawer. Just toss it all in whole, no prep!  It all fits perfectly in my 8 quart slow cooker, it is almost to the very top.  Set the slow cooker on high, and reduce to low after 2-3 hours. Allow the broth to cook for 12 to 24 hours.  Slow cooking helps develop flavors and extract nutrients from the bones. 

Watch me make rotisserie chicken bone broth

Steps to transfer the chicken bone broth from the slow cooker to the freezer~

Once the broth is slow cooked, it’s time to strain it to remove any solids and transfer the broth from the slow cooker to the freezer… There are “2 strains” involved and separate tools are used for each step. Follow my easy method below:


  1. Allow the bone broth to cool down to room temperature.
  2. First, get a large bowl and place a colander inside for straining.  This is to strain the big pieces of carcass and bones. For best results I recommend using the Rotisi Margrethe bowl and colander duo, as they fit perfectly together and do a great job catching any stray carcass pieces.
  3. Second, place a fine mesh strainer over the large Rotisi bowl. Then, I pour the remaining bone broth through it catching any fine particles that I would not want in the bone broth.
  4. Finally, I pour my bone broth in either super cubes or glass mason jars, both do an excellent job. Leave some space at the top of each jar or container to allow for expansion during freezing.
  5. Next, Seal the jars or containers tightly to prevent any leaks or spills.
  6. Then label each container or jar with the date and contents for easy identification later.
  7. Lastly, place the containers or jars in the freezer and store them for future use. 

That’s it! And now you have your bone broth safely stored in the freezer for whenever you need it.

Watch as I explain the tools used to make rotisserie chicken bone broth


What parts of the chicken are best for bone broth?             The best parts of chicken for bone broth are usually the bones themselves, including any leftover carcass from a roast. Additionally, adding feet, necks, and backs brings extra gelatin and collagen to the broth, resulting in a fabulous texture and added nourishment. Although not the meatiest cuts, they are packed with flavor and nutrients, perfect for brewing a delicious and wholesome bone broth that leaves you satisfied and nourished.

What’s the difference between chicken broth and bone broth?                                                                          Bone broth slow cooks bones, veggies, and seasonings for 12 to 24 hours, extracting collagen, gelatin, and nutrients. Chicken broth, on the other hand, cooks chicken meat, bones, and aromatics for just 1-2 hours. In contrast, bone broth simmers for a prolonged period, resulting in a richer and thicker texture due to its longer cooking time and higher collagen content.

How long to boil bones for broth?                                            Generally, bones are simmered for at least 12 to 20 hours to allow the nutrients and flavors to fully extract. Some recipes recommend simmering for up to 24 to 36 hours for maximum benefit. 

Can you put chicken skin in bone broth?                               Yes! You can definitely put chicken skin in bone broth. It adds flavor and richness to the broth. Just make sure to remove any excess fat if you prefer a leaner broth.

Thank you for joining me on this rotisserie chicken bone broth journey!      Have fun with making your own rotisserie chicken bone broth! You can use it as a nutritious base for soups, stews, or sipping on its own!  I hope that each sip brings a smile to your face.  Hears to many more batches and loads of delicious meals ahead!

If you make rotisserie chicken bone broth, I’d love love to hear from you! Have a joyful, blessed and savvy day!!!

Family Savvy recipes that incorporate the goodness of rotisserie chicken bone broth.

Tomato Parmesan Soup                                                                                                                            Broccoli Cheddar Soup                                                                                                                            Tomato Lentil Soup                                                                                                                                  Cajun Red Beans and Rice

Rotisserie Chicken Bone Broth Recipe

Rotisserie Chicken Bone Broth Recipe

Yield: 20
Prep Time: 30 minutes
Cook Time: 1 day
Total Time: 1 day 30 minutes

My secret to unlocking all the amazing nutrients in rotisserie chicken bone broth is the 20 hour simmering process. It's packed with collagen, gelatin and essential minerals, making it super nourishing.


  • 3 rotisserie chickens, using the carcass and bones from a whole chicken — do not use the meat (remove meat from carcass and store for recipes that call for chicken)
  • 3-4 carrots, cut in half
  • 3 celery stalks
  • 2 medium onions, peel on, sliced in half lengthwise
  • 4 garlic cloves, peel on and smashed
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • Any whole fresh herbs you have
  • 20-24 cups cold water


  1. Place all ingredients in a 10-quart slow cooker or large pot on stove.
  2. Add in water to cover.
  3. Simmer for 24–48 hours.
  4. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill. Store in cubes or mason jars.
  5. Use within a week or freeze up to three months.
Nutrition Information
Yield 16 Serving Size 1 cup
Amount Per Serving Calories 152Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 59mgSodium 527mgCarbohydrates 3gFiber 1gSugar 1gProtein 17g


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