Rotisserie Chicken Bone Broth

Have you ever made something out of nothing? Bone broth is a little like making something out of nothing. This recipe uses a rotisserie chicken, but you can use any leftover chicken bones you have. If you have roasted chicken or made bone-in chicken of any kind, you can use the leftover bones to make bone broth.

I like to do this recipe in my slow cooker. I let the broth cook on the lowest setting for 12-24 hours. The longer you let it cook, the richer the broth will be.

How to use celery scraps.

When I eat celery, I usually don’t eat the leaves or the inner-most stalks. I save these celery scraps in a zip top bag in my freezer an pull it out anytime I make bone broth.

Rotisserie Chicken Bone Broth

Rotisserie Chicken Bone Broth

Yield: 6 Cups
Prep Time: 5 minutes
Cook Time: 1 day
Additional Time: 5 minutes
Total Time: 1 day 10 minutes

This is a great way to get the most out of your rotisserie chicken, It is almost totally hands-off. Simply put chicken bones and a few veggies and spices in a slow cooker with water and leave it on low for 12-24 hours.


  • Bones of 1 rotissiere chicken
  • 2 Carrots cut into 4 pieces
  • 2 Stalks Celery cut into 4 pieces or 1 Cup Celery parts and leaves
  • 2 Cloves Garlic
  • 1 Onion
  • 1/2 teaspoon whole peppercorns
  • 6 whole cloves (optional- see note)
  • Any juices from the bottom of the rotisserie chicken bag. 
  • 6-8 Cups Water


    In a slow cooker, add all ingredients. Cook on high for about 1 hour until the broth starts to boil.
    Reduce heat to "keep warm" or low. (see note)
    Cook for 12-24 hours.
    Using tongs or a slotted spoon, remove the chicken bones, veggies and spices.
    Place a fine-mesh strainer over a large bowl and pour broth over the fine mesh strainer into the bowl.
    Bone broth with keep 2-3 days in the refrigerator or up to 3 months in the freezer. It is important to let the broth come to room temperature before freezing. I like to let it cool in the refrigerator for several hours before transferring to the freezer.


    This recipe is mostly hands-off. You want to get the broth boiling for the first hour and after that you want to use the lowest setting on your slow cooker. You do not want it to boil, but rather barely simmer. In my slow cooker I use the "keep warm" setting. If you only have high and low, use the low setting.

    If you don't have whole peppercorns, do not use ground pepper, it will make the broth murky. Just omit the pepper.

    Whole cloves add a depth of flavor to the broth. You will not taste the flavor of clove, but the broth with taste fuller and richer. If you do not have whole cloves, do not use ground cloves. It will make the broth murky and unpalatable. Simply omit the cloves if you don't have whole cloves.

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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 358mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 18g

    Nutrition information is provided as a courtesy and may not be completely accurate.


    Episode 66 Let’s Talk About Beef Soup

    There are two basic ways to make Beef Soup. One is to start with meat and broth, the other is to start with meaty bones and make your own broth. Both have a place. The first type can be a Manic Mom Meal on the table in under 30 minutes. The second takes hours but most of the work is “hands off” and isn’t hard to make.


    Max’s Favorite Soup is a perfect example of a quick and easy beef soup. Beef broth, browned hamburger, and worcestershire sauce build the flavor.  You can add any veggies you prefer. It is a good idea to stagger adding the veggies to the soup. Start with the heartier root vegetables and potatoes and let them start cooking before you add the quick-cooking veggies like corn and green beans.


    One thing that is missing from this simple soup is the velvety mouth feel that comes from gelatin. When you make broth from bones, the collagen and gelatin present in the bones give the broth body and texture. To mimic this texture, you can add a teaspoon of unflavored gelatin.


    It is important to brown the hamburger or chopped meat well. The browning adds flavor to the soup.


    The second type of beef soup is roasted bone beef soup. I start with meaty soup bones and season them well with salt and pepper. I roast the bones on high heat for about an hour until the meat is deep brown and the bones are turning golden. You can do this in a Dutch oven or on a rimmed baking sheet.

    Once the bones are roasted, I simmer the bones in water with a bay leaf, onion, garlic and other veggies for 3-4 hours. You can do this in the oven or on the stove. I find the oven much easier, but if you don’t have an oven-safe pot with a lid, the stove works fine.


    After the broth has simmered, remove the bones, meat, and discard the vegetables. Remove the meat from the bones and cut into pieces before returning to the pot.


    If you are adding noodles, rice, or another starch to the soup, I recommend cooking it first so the starch does not soak up all the velvety broth.

    If you have questions about Beef Soup, please feel free to email or join me in the Feed Your Family Tonight Facebook Group.

    Episode 50 Roast Chicken – A Great Dinner for Busy Weeknights

    Roast Chicken can be intimidating, but I am here to tell you that it can be one of the best dinners for busy weeknights. It is great for the kind of days where your kids have piano from 3:45-4:45, soccer from 5:00-6:00 and you have a meeting at 7:00, roast chicken can be a great dinner. My recipe for roast chicken actually takes 3 days, but please don’t let that scare you. I promise it only take a few minutes each day and you have cooked chicken and chicken broth for quick dinners in the future.


    The full recipe is in my cookbook, but this is a general guide for my process.


    Day 1 (I like to do this when I’m cleaning up dinner dishes, but you can do it earlier in the day too.)

    • Get your sink full of soapy water and add a Tablespoon of bleach if you wish.
    • Set out your roasting pan with rack or a rimmed baking sheet with cooling rack
    • Cut 1 12 inch piece of kitchen twine per chicken (optional)
    • Mix 1 Tablespoon Sea Salt, ¼ teaspoon black pepper, and 1 ½ teaspoons poultry seasoning per chicken in a small bowl
    • Open the chicken packaging over the drain in your sink or a bowl to catch any liquid that will leak out when you open the package. (I always look for chickens without any salt added.)
    • Remove the giblets from the cavity. Some chickens will not have giblets. You can roast these or discard.
    • Place the chicken on the roasting rack and repeat with the second chicken.
    • Lift the skin and rub the salt mixture directly on the meat under the skin. I like to cut a slit on the back of the thigh to make it easier to rub with salt. You may have to break apart the connective fascia to separate the skin from the meat.
    • Place seasoned chickens breast side up on the roasting rack and tie the drumsticks together with kitchen twine if you have it.
    • Place the roasting pan uncovered in the refrigerator overnight. The air will circulate and dry out the surface of the skin and the salt will penetrate deeply into the meat yielding chickens with crisp skin and juicy meat.

    Day 2

    • Preheat oven to 425
    • Place roasting pan in oven and bake for 1 ½ hours.
    • Remove chickens from oven and let rest 20 minutes.
    • Serve the first chicken for dinner.
    • Remove all meat from the bones of the chickens and place in a bowl.
    • Place bones in a slow cooker with an onion, carrot, celery, garlic and 6 whole cloves (optional, do not use ground cloves.)
    • Add any drippings from the pan or cutting board to the slow cooker.
    • OR- Roast the bones for 30 minutes at 450 degrees Fahrenheit before adding to the slow cooker.
    • Cover the bones with water and place the slow cooker on low.
    • Place the meat in labeled zip bags or containers in meal-size portions for your family.
    • Freeze the chicken meat.

    Day 3

    • I like to do this when I am cleaning up dinner dishes.
    • Remove most of the bones and veggies from the broth with tongs and discard.
    • Place a fine mesh strainer over a large bowl and strain out any remaining bones or veggies and discard.
    • Cool the broth in the bowl with frozen broth or ice cubes.
    • Pour the broth into containers and label.
    • If you are using glass jars, leave several inches of room at the top and wide-mouth jars work much better for freezing liquids.
    • Freeze the broth.


    Roast Chicken – Cook Once, Eat 3 Times

    One of my favorite busy weeknight dinners is roast chicken. Most people would not think that something that takes an hour and a half in the oven is a good idea on a busy night, but there is a trick to making this an easy dinner.

    Prep the chickens the night before.

    When you are cleaning up the dinner dishes, take five minutes and get your chickens clean and seasoned. They can sit in your roasting pan overnight in the refrigerator. The next day, before you run your kids to their activities, take the roasting pan out of the refrigerator and place it in the oven. Turn the oven to 425 and when you get back from practice, dinner is ready to serve.

    Did you notice I wrote chickens with an “s”? That is because it only takes a minute more to get two or three chickens prepped and the cooking time doesn’t change, so for very little effort, you have the best part of roast chicken – leftovers. Feed the first chicken to your family for dinner and use the extra chicken for other recipes. I like to put the meat in labeled plastic bags in my freezer and use the bones to make bone broth. The complete recipe can be found in my cookbook. 

    Watch the video below for a few ideas on what to do with the leftover chicken.