Homemade Rotisserie-Chicken Chicken-Stock

Ingredients

1 rotisserie chicken carcass
8 baby carrots
2 celery stalks
1 medium onion quartered (you can leave the skin on if you’d like experiment!)
1 bay leaf
1 bouquet garni of whatever herbs are on hand, I use oregano, thyme, and sage
2 tsps of salt
1 tsp fresh pepper
Enough water to cover the entire chicken in a large stock pot

You can put in any herb or veggie you like: mushrooms, fennel, leeks, parsnips, garlic, shallots, or whatever you have on hand that you’d like to try.

Instructions

Place all ingredients in a large stock pot. Bring to a boil, then turn down and let simmer 2-3 hours. Drain through a colander, and let cool for a 1/2 hour. Pour stock through a strainer to remove remaining debris into tupperware to freeze.