Easy Homemade Chicken Broth From a Costco Rotisserie Chicken (Cozy & Comforting)
There’s something deeply comforting about a pot of broth simmering on the stove. It fills the whole home with warmth — a soft, savory scent that feels like reassurance, like you’re doing something good for yourself and the people you love. Homemade chicken broth is one of those timeless kitchen rituals that slows everything down, even if just for a moment.And the best part?You don’t need anything fancy, expensive, or difficult to make it. In fact, all you really need is something many of us already have on hand: the leftover bones from a Costco rotisserie chicken.If you’ve ever tossed out the carcass after carving the meat, you might not realize that you were throwing away pure liquid gold. Those bones are filled with flavor, collagen, minerals, and richness — everything you want in a broth that will later become chicken pho, enchilada sauce base, chicken noodle soup, and so much more.This broth is simple, deeply nourishing, and perfect for a busy household. It’s also a beautiful way to stretch your grocery budget while making meals taste even more comforting.Let’s make something warm and cozy.
Equipment
- stock pot
- Strainer
Ingredients
Plain Broth
- Chicken Bones
- Water to cover
Additional Flavor
- 1 Onion Cut in Half
- 2 carrots
- 2 celery stalks
- 3 –4 garlic cloves
- 1 bay leaf
- 1 teaspoon whole peppercorns
Instructions
How to Make the Broth (Slow, Cozy, Easy)
Add everything to your pot.
- If you are like me and just need some plain broth to flavor later. Then you just need to throw the bones into a stockpot and cover the chicken with water. If you want a little flavor right now..
- Place the bones, vegetables, and aromatics into a large pot or slow cooker. Cover with water.
- It doesn’t have to be perfect.
- Just toss everything in — this is a homey recipe, not a precise one.
Let it simmer low and slow.
- The longer it simmers, the richer and deeper the flavor becomes.
- Choose your method:
- Stovetop: 4–6 hours on low
- Slow cooker: 8–12 hours
- Instant Pot: 60–90 minutes
- Your kitchen will smell like home — savory, warm, comforting.
Strain the broth.
- Pour through a fine-mesh sieve into jars or containers.
- Watch the steam rise — it’s therapeutic.
Cool, then store.
- Refrigerate up to 1 week
- Freeze up to 3 months
- You’ve just made something simple… but also something special.