There’s something deeply satisfying about turning a humble store-bought rotisserie chicken into a broth so rich and flavorful it rivals anything made in a fine restaurant kitchen. This particular method was shared by a chef who worked in a European Michelin-star restaurant—and he claimed it was the most flavorful broth he had ever made.
The restaurant owner was so impressed that he installed professional-grade pressure cookers in the restaurant kitchen just so the chef could continue making bone broth this way. That alone tells you something special is happening in the pot.
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Table of Contents
- A Quick Glance: How to Make Rotisserie Chicken Bone Broth
- How to Make Rotisserie Chicken Bone Broth
- Why Gelatinous Bone Broth Matters
- Why Can’t I Roast My Own Chicken?
- A Note About Histamines
- A Thrifty, Old-World Skill for the Modern Kitchen
- More Bone Broth Recipes
- More Instant Pot Recipes
- Get Bone In Meats from Shirttail Creek Farm
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- Rotisserie Chicken Bone Broth (Michelin Chef Inspired) Recipe
- Shop for My Favorite Items
A Quick Glance: How to Make Rotisserie Chicken Bone Broth
- A store-bought rotisserie chicken, broken down into smaller pieces and pressure cooked on low pressure for one hour, creates an incredibly rich, gelatinous bone broth.
- Thinly sliced vegetables, aromatics, and patience during a natural release are the secrets to restaurant-quality results—right at home.
How to Make Rotisserie Chicken Bone Broth
This method focuses on maximizing flavor extraction by breaking the chicken into smaller pieces and thinly slicing the vegetables. Pressure cooking on low keeps the broth clean-tasting while pulling collagen, minerals, and deep flavor from every part of the chicken.
Rotisserie Chicken Bone Broth Ingredients
Find the full printable recipe with ingredients below.
This recipe is more of a method than a rigid formula. Use what you have and adjust the amounts of carrots, celery, and onion to suit the size of your pot.
- 1 Rotisserie chicken meat and skin chopped small, and carcass and bones broken apart
- Carrots, thinly sliced
- Celery stalks, thinly sliced
- Onions, thinly sliced (skins left on)
- 2 small garlic heads, sliced crosswise (skins left on)
- 10 Whole peppercorns
- 5 Bay leaves
- Fresh ginger, thinly sliced (optional)
- Cold water, just enough to cover everything
Thinly slicing is key—it allows the vegetables to release their flavor efficiently under pressure.
Rotisserie Chicken Bone Broth Instructions
Find the full printable recipe with measurements below.
- Place the chopped chicken meat, skin, broken bones, and carcass into the Instant Pot (or other type of pressure cooker).
- Add the sliced carrots, celery, onions, garlic, peppercorns, bay leaves, and ginger (if using).
- Pour in cold water just until everything is barely covered.
- Secure the lid and cook on Low Pressure for 1 hour.
- Allow a full natural release once cooking is complete.
- Carefully strain the broth through a fine mesh strainer.
- Let cool, then refrigerate. Once chilled, the broth should be beautifully gelatinous.
- Reheat gently as needed—the broth will return to liquid form.
After straining, be sure to remove and reserve the chicken meat. It’s perfect for soups, casseroles, or a simple chicken salad.
Why Gelatinous Bone Broth Matters
When bone broth turns gelatinous in the refrigerator, it’s a sign that collagen has been successfully extracted from the bones, joints, and skin. This collagen-rich broth has been valued for generations for its role in:
- Supporting joint and connective tissue health
- Nourishing the gut lining
- Providing a deeply satisfying, comforting food
- Adding body and richness to soups, stews, and sauces
This pressure-cooked method delivers those benefits in a fraction of the time traditionally required—without sacrificing flavor.
Why Can’t I Roast My Own Chicken?
As traditional home cooks, of course, we can roast our own chicken and use it to make bone broth in this fashion. However, since this Michelin-starred chef, Chris Young, used a rotisserie chicken, I wanted to copy what he did. (It’s my understanding that commercially prepared rotisserie chickens often include various flavorings that may not be recreatable by the home cook.)
So, although I roast my own chickens and make bone broth from the chickens I roast, I thought this would be an interesting experiment since this highly trained chef was so impressed with his version of rotisserie chicken bone broth, as opposed to his own traditionally made bone broth, I just had to try it.
And much to my delight, just like the chef, I must admit this version of bone broth is scrumptious.
Recipe Notes
- Although Chef Young set his pressure cooker on high, I set my pressure cooker (Instant Pot) on low because when it comes to making bone broth, I never use the high setting. I believe a high setting can damage the gelatin. However, if you want to copy Chef Young exactly, set your pressure cooker to high. (Although Chef Young and I both produced a gelatinous bone broth, my gelatin was considerably firmer. I credit this to the fact that my Instant Pot was set on low.)
- Chef Young and I both agree that when the pressure cooking finishes, you must allow for a natural release of pressure. If you force the pressure release, it will cause the contents inside the pressure cooker to boil, which will break your gelatin.
A Note About Histamines
One often-overlooked benefit of making bone broth in a shorter amount of time—especially using a pressure cooker—is that it may be lower in histamines than broths simmered for many hours or even days. Histamines tend to increase the longer foods are cooked or held at warm temperatures.
For those who are sensitive to histamines, this quicker method can be a helpful option, offering all the richness and nourishment of traditional bone broth without the prolonged cooking time that may cause discomfort for some.
A Thrifty, Old-World Skill for the Modern Kitchen
There’s something wonderfully reassuring about knowing that even the most refined chefs still rely on the same principles our ancestors did: use every part of the animal, waste nothing, and let time (or pressure) do the work.
Whether you’re making this broth for nourishment, comfort, or simply to stretch a grocery dollar, this method proves that excellent cooking doesn’t need to be complicated—just simple and based on traditional recipes passed down to us by our ancestors.
More Bone Broth Recipes
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More Instant Pot Recipes
How to Make Collagen Rich Bone Broth for Under $2
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Get Bone In Meats from Shirttail Creek Farm
I’d like to introduce you to Shirttail Creek Farm, located in Brenham, Texas. They offer a wide range of grass-fed and finished beef, pastured pork, chicken, and eggs, and lots more through their online store.
In addition to Bone-In Chuck Roasts and Pastured Stewing Hens, you can find lots of nutritious meats and products to help you make the most healthy and gelatinous beef bone broth:
This is not a sponsored post. I recently learned about this wonderful Texas farm, and I’m so glad that they offer bone-in meats and other nutrient-dense foods for your and my traditional foods kitchen!
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Kitchen Academy Videos
The Gentle Power of Fermented Beverages—All Year Long
Learn how fermented beverages gently support digestion year-round, shifting with the seasons to nourish the gut through traditional, living drinks.
How to Make Oatmeal Higher in Protein (The Old-Fashioned Way)
Turn simple oats into a hearty, protein-rich porridge.
The Only Traditional Recipes You’ll Ever Need!
Focus on traditional recipes with real food. Don’t chase trends.
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Rotisserie Chicken Bone Broth (Michelin Chef Inspired)
Equipment
- 1 Instant Pot Or other pressure cooker
- 1 Glass bowl or container
Ingredients
- 1 Store-bought rotisserie chicken meat and skin removed and chopped, bones and carcass broken apart
- 3 Carrots thinly sliced
- 3 Celery stalks thinly sliced
- 3 Onions thinly sliced (skins left on)
- 2 Garlic Heads sliced crosswise (skins left on)
- 10 Whole peppercorns
- 5 Bay leaves
- 3 inch Fresh ginger thinly sliced (optional)
- Cold water just enough to cover everything
Instructions
- Place the chopped chicken meat, skin, broken bones, and carcass into the Instant Pot (or other type of pressure cooker).
- Add the sliced carrots, celery, onions, garlic, peppercorns, bay leaves, and ginger (if using). I have specified the amount of carrots, celery, and onions, but you can certainly add more if you have room in your pressure cooker. They add vitamins and minerals not present in the chicken.
- Pour in cold water just until everything is barely covered.
- Secure the lid and cook on Low Pressure for 1 hour.
- Allow a full natural release once cooking is complete.
- Carefully strain the broth through a fine mesh strainer.
- Let cool, then refrigerate. Once chilled, the broth should be beautifully gelatinous.
- Reheat gently as needed—the broth will return to liquid form.
Notes
Shop for My Favorite Items
Favorite Rotisserie Chicken Bone Broth Supplies
- 8-Quart Instant Pot Duo 7-in-1
- 6-Quart Instant Pot
- Stainless Steel Strainer
- Glass Mixing Bowls Set
- Rotisserie Chicken from your local grocery store, Costco, or other favorite supermarket
Favorite Kitchen Supplies
- Favorite Aprons
- Spice Grinder
- Countertop Burner (On my kitchen island in many recipe videos.)
- Handheld Vacuum Sealing System
- Vacuum Lids
- Whisk
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- pH Strips (Helps you check on the acidity of your vinegar)
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