Directions

1. Remove all meat from the rotisserie chicken so only the bones and skin remain. Shred the meat and set aside for another use, such as chicken noodle soup.
2. Place the chicken bones, onions, carrots, celery, peppercorns, rosemary, thyme, and bay leaves into a large pot.
3. Add 8–10 cups of water, making sure the bones and vegetables are fully submerged.
4. Bring the pot to a boil over medium heat, then immediately reduce to a gentle simmer.
5. Skim off any foam that rises to the surface using a slotted spoon.
6. Cover and simmer for 2–4 hours (or longer for deeper flavor). Taste and add salt if desired after simmering.
7. Remove from heat and allow the stock to cool to room temperature.
8. Strain the stock through a fine-mesh sieve, discarding the bones and vegetables.
9. Use immediately, or store in sealed containers in the refrigerator for up to 3 days, or freeze for up to 3 months.