Recipes For Rotisserie Chicken Carcass

This chicken carcass soup is a great way to use up leftovers from a roasted or rotisserie chicken. It’s from-scratch chicken noodle soup that is easy, warming, and completely delicious.

Hey, friends. Yesterday, I published a complete guide to Roasted Chicken (if you haven’t read it yet, go check it out!), and today, I have a follow-up recipe for you.

This recipe is for the day after (or the day after the day after) you’ve roasted a chicken. When the carcass is picked bare and your beautiful golden bird is mostly just a pile of bones.

Chicken Carcass Hi Res Stock Photography And Images

This recipe is great for so many reasons. First, because the name is just deliciously gruesome and second, because there is something *so* satisfying about making a pot of soup from scratch without even a can of broth.

On top of the ego boost, this is just some really good soup. Soup started from bones simmered into stock beats the canned stuff every time.

1. Prep your chicken:To start, take your chicken carcass and remove and reserve any leftover chicken meat from the bones. If there are more than two cups of meat, great. You’ll use that in the soup. If not, we’ll cook some chicken later to add to it.

How To Make Bone Broth

Use a pair of good kitchen shears, a sharp chef’s knife, or cleaver to chop up the carcass just enough so that you can lay the bones mostly flat.

2. Brown the chicken bones: Cook, using cooking tongs or chopsticks to turn the pieces occasionally, until bones and remaining skin are browned. Any meaty bits still attached won’t brown much, but the fat and the bones should turn nicely golden.

3. Add the rest of the stock ingredients: Add a splash of water to deglaze the pan and scrape all the browned bits off the bottom with a wooden spoon.

Rotisserie Chicken Recipes {easy & Delicious!}

Then add a couple of roughly chopped carrots, celery ribs, and half an onion, along with about 10 cups of water and a little salt.

Bring the water to barely a simmer (watch closely to make sure it never comes to a boil as that can make your soup cloudy), and then turn the heat down to keep it there.

4. Simmer: Simmer for 90 minutes, scraping fat off the surface of the water occasionally, and checking to make sure your broth has not started to boil.

How To Make Chicken Soup Using A Rotisserie Chicken

If there were less than two cups of meat remaining on your chicken, now’s a good time to cook a couple of chicken breasts.

If you don’t have a go-to chicken-cooking method, try the posts How to Cook Shredded Chicken or How to Cook Chicken Breasts if you prefer cubed meat.

5. Finish stock: You’ll know your stock is done when it has a good chicken flavor. If it still tastes too watery after 90 minutes, simmer it a little longer.

Easy Leftover Chicken Soup (chicken Carcass Soup)

Once the stock is done, use a large slotted spoon to remove and discard large pieces of bone and vegetable before straining broth through a fine-mesh strainer.

6. Start your soup: Rinse pot to remove any chicken or vegetable remnants and return broth to pot. Bring to a simmer and add chopped carrots, celery, onion, and spices. Those simmer for 20 to 25 minutes, until tender.

While your vegetables cook, cook 1 to 1½ cups of noodles (depending on your preferred broth to noodle ratio) in a separate pot until just al dente.

How To Make Rotisserie Chicken Gravy

Cooking your pasta separately keeps it from soaking up all your broth and gives you complete control of the cooking time. I like egg noodles in my chicken soup, but you can use whatever pasta you like best.

7: Add pasta and chicken: When noodles and veggies are done, add cooked (and drained) pasta and chicken to the pot of broth.

Stir everything together and add more salt and pepper to taste. Bring to a simmer and cook for 1 minute longer to make sure the chicken is heated through.

Easy Rotisserie Chicken Noodle Soup

Serve your soup with a slice of crusty bread, some Cheddar Scones or quick Cream Biscuits, and a simple veggie side like Oven-Roasted Broccoli, Butter and Garlic Green Beans, or Roasted Zucchini.

Yes. You can make the soup or just the stock up to 48 hours in advance. Store covered in the refrigerator and reheat gently over medium heat. For best results, make and add the noodles just before serving, but this is optional.

Yes, with some modifications. I don’t love freezing soup with noodles in it, so I recommend freezing the soup before you add the noodles. So if you know you’re going to eat only half the soup, add the chicken and then divide the soup and freeze half before you add the cooked noodles.

How To Make Chicken Stock From A Rotisserie Chicken

This easy chicken carcass soup is a great way to use up leftovers from a roasted or rotisserie chicken. It's from-scratch chicken noodle soup that is rich, warming, and completely delicious.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.Listen, I’m not crazy! I’m aware Chicken Carcass Pasta may not be the most enticing name for a pasta recipe but there’s no changing it now. It’s forever stored in the file cabinet Garrett and I keep for small-apartment-cooking recipes -- and in our memories.

This pasta dish was born out of my continual purchases of rotisserie chickens from the grocery store. Rotisserie chickens are perfect if you’re frugal and living in a small place because they are relatively cheap, precooked and allow for a wide range of uses. One evening, with little more than a picked-apart chicken carcass left in the fridge and no desire to go to the store, Garrett began to pull the last bit of meat from the carcass. He proceeded to make a quick stock with the leftover bones, add some marinara sauce, butter, the leftover chicken bits, boil pasta in the stock mixture, then finished with a handful of parmesan. Et voila! He had made a delightfully creamy and rich pasta with only the remnants of our fridge and pantry.

Last Ditch Before You Pitch Rotisserie Chicken Soup@judyschickens

Do not let the name of this dish and our sense of humor keep you from giving this a try! The ingredients are simple but the flavor is savory and satisfying for any pasta lover. And you can always come up with your own name for the recipe!

Preheat oven to 350F. With a knife, quarter the shallot and cut the bottom off the head of garlic. Do not remove any of the skin from the garlic. Transfer the shallot and garlic head to separate pieces of foil, each big enough to wrap the garlic and shallot entirely. Drizzle the garlic and shallot with EVO, add pinch of salt and pepper, and wrap each up in the foil. Transfer to a baking sheet and place in the oven for one hour. Remove from the oven and let cool.

While roasting the garlic and shallot, remove any meat that may still be left on your rotisserie chicken carcass, place in a bowl and set aside. Toss the picked-over carcass (All of it! Bones, skin, cartilage, etc.) into a medium-sized pot along with the medium diced onion, carrots, celery, half a lemon, bay leaf, peppercorns and wine. Fill the pot with just enough cold water to cover the ingredients and bring to a boil on high heat. Once boiling, turn heat down to low and let simmer for an hour. Skim off any foam that may surface with a spoon.

Rotisserie Chicken Stock

After an hour, strain the mirepoix (vegetables, spices, and herbs) from the stock and set the stock aside. Wipe the pot down quickly with a paper towel and transfer back to the stovetop.

Once the garlic and shallot have cooled down, unwrap from foil and remove the garlic bulbs from their skin by squeezing the end of each clove. With a knife, chop both the shallot and garlic to a rough dice.

In the same pot you used for the stock, combine one tbsp. of EVO, 2 tbsp. of butter, the chopped garlic and shallots and cook on medium heat for 5 minutes, stirring occasionally, making sure there’s no sticking to the pan.

How To Make Homemade Bone Broth In A Roaster Oven

Once the aromatics are heavy in the air, add the reserved stock to the pot, turn heat to medium/high and boil until reduced by half, 20-30 minutes. Add the meat and chopped thyme to the stock and continue to reduce for 10 minutes.

Add the jar of tomato sauce, red pepper flakes, and stir to incorporate. Salt and pepper to taste. Once the sauce heats back up to a simmer, add the pasta and stir to cook thoroughly, around 12 minutes. Add the rest of the butter, stir to incorporate.This is my absolute favorite sauce for roast chicken. It's a simplified version of the chicken jus I learned to make while working at Thomas Keller's Bouchon Bistro. The final sauce is unbelievably savory, silky, and incredibly flavorful. It's perfect for roast chicken, drizzled over home fries or mashed potatoes, or as a base for a rich chicken soup. The jus is an excellent substitute for demi-glace that's naturally gluten-free. And the secret is in