Can I Make Chicken Broth with a Rotisserie Chicken?

Here you go!
For a cooked leftover chicken, remove the meat first (you don't want it boiled to death - it'll have no flavor).

First you make the stock, then you make the soup.

For stock - follow Method 1. Leftover Chicken Bones :

http://www.simplyrecipes.com/recipes/how_to_make_chicken_...

If you chill the stock over night you can lift the congealed fat off the top.

Then for soup -

http://www.simplyrecipes.com/recipes/moms_cold_season_chi...

Add the meat cut into bite sized pieces to the soup about 30 min before you serve it.

My sister in law does this. She debones the chicken, puts the skin, unwanted pieces (skin, wing tips, etc.) and the bones in a pot and boils them. That becomes her chicken stock. She also adds the liquid you find in the bottom of the plastic tray. I add celery leaves and diced onions when I boil the chicken and bones to make stock. You can also add fresh, crushed, cloves of garlic. That makes a more flavorful stock/bullion.

She takes the meat, pulls it apart in the size she wants, puts it on trays in the freezer and freezes it. When it is frozen solid, she picks it up off the trays, puts it in gallon freezer bags and freezes it until she needs some in her recipes. (By freezing it first it won't stick together in the gallon bags.)

If you look for the chickens that touch the top inside of the plastic container, you are getting the biggest rotisserie chicken. I have taken the rotisserie chicken to the scales on the deli counter and weighed the chickens when I have had time. I have found the difference in weight between the largest and smallest chickens to be about 3/4 of a pound. So if I'm going to buy 3 chickens, I can get about 2.25 lbs more chicken by buying the biggest over the smallest chickens.

Good luck to you and yours.

Yes but because they put alot of injections into those of oil and butter I find they come out way too greasy so I have not bothered in a while. But you can do it and strain it. Yep plop it all in. If you want a little less greasy take the skin off.

I would save whatever meat is left and make broth with the rest. If you have a pressure cooker you could have it done in an hour.

Yes - I do it all the time. Pick off any useable meat, then throw the bones, skin, and scraps into a stock pot, simmer for an hour or two, and strain. Season as you like. Use right away or freeze for later use. You can also freeze the meat you pulled off (don't keep it too long, though - it gets freezer-burned easily), or serve it for dinner.

Yes! I have done this. It's easy and it makes great chicken broth. Put the entire thing into the pot, cover with water. Measure the water as you put it in. For every 4 cups of water I add: a stalk of celery, a carrot, 1/4 of an onion, a bay leaf, a tsp of thyme, a tbs of parsley, salt and pepper to taste.

If you want to make clear (ish) chicken stock, then cut the veggies into large chunks to strain out easily. If you want to make it into chicken soup with veggies in it, cut them small so they are easy to eat in the soup.

Boil for 2 hours. Let cool and you can spoon the fats off of the top. Pour through a strainer. If you want clear broth, pitch everything in the strainer.

I can't bear to do this, so I put it through the strainer and take about 1/2 to make broth, and put the other half in a separate pot to make soup. All the veggies and good pieces of chicken go in with the soup broth. But you have to pick through it with your hands to get rid of all the bones, skin, etc (it's kind of like pulling pork - you keep the good meat, get rid of the rest).

I believe you can. I would place the entire chicken, water, salt, onion, celery and carrots and boil it. You can also put in a bay leaf or two and other seasonings. Keep in mind that most of the juices have been cooked out, and that's primarily where stock gets its flavor. OR.. cheat like I have at times! There's this wonderful bouillon called "Better than Bouillon" - it comes in chicken, beef, and other flavors. It's in a jar, requires refrigeration after opening, and is wonderful! It takes just a little and it has all the home made flavor you'd get if you cooked a raw chicken all day with all the veggies, etc.. like I suggested above! It's in the bouillon section of most every grocery store. Not cheap for bouillon, but will last a long long time! You won't be sorry if you try it.

I've never done it with a store cooked chicken, but.... We do add one step to mynewnickname: we remove chicken and brown the carcus before adding and water. You get better flavor this way. We then add the chicken when we add the noodles.

This is delicious ...

http://www.myrecipes.com/recipe/easy-chicken-dumplings-10...