After finishing up a rotisserie chicken (or other whole chicken from dinner) you will have the left over carcass with some bits of meat left on it. You can choose to freeze the entire carcass and any scraps left with it or begin to make your stock right away.
1 leftover chicken carcass (fresh or frozen)
2 Medium Carrots, peeled and cut in halves or thirds
1 Celery Stalk with leaves, cut in half or thirds
1 Large Yellow Onion, peeled and quartered
3 Cloves Garlic, peeled
1 Tablespoon Black Peppercorns
1 Small Bunch Parsley (with stems), washed
1 Teaspoon Kosher Salt
Cold Water, enough to cover all ingredients
Place all ingredients in a large pot and add just enough water to cover all ingredients.
Place pot on high heat on the stove and bring to a boil. Reduce heat to simmer and continue simmering ingredients for about 3 hours. During the simmering process you can skim any foam off of the top and discard.
Th water will begin to evaporate down. Do not add more water which would dilute the stock.
After you have simmered the chicken stock for approx. 3 hours remove from heat and strain all ingredients through a mesh strainer or cheesecloth into a clean large bowl or other container. (I usually use another stock pot)
Cool the stock and place in appropriate containers for your needs. If you are freezing it, find suitable containers for the amounts you want to freeze at one time and place in freezer after the chicken stock cools. The best method for cooling the stock down is to fill your sink or clean dish pan with a layer of ice. Place the container with the stock into the ice and let sit until cool.