Ingredients:

Bones/Carcass of a rotisserie chicken
8-10 cups cold water
4-6 large carrots, rough chopped
2-3 ribs celery, rough chopped
1 onion, quartered
2 tbsp peppercorns
3 bay leaves
salt to taste

optional:
parsnips
fresh thyme
fresh parsley

Directions:

Add all ingredients to a large stock pot or dutch oven over high heat.
Bring to a boil then lower heat to a simmer.
Cover and cook for 2 hrs.
Remove the carcass and bones then strain the stock through a mesh strainer (the finer, the better).
Enjoy immediately or keep in the fridge for up to a week or freeze for 3-4 months.
Great for soup, stews or cooking any grains.