1 cooked rotisserie chicken carcass (bones, meat and all)
1 large onion
2-3 stalks celery
2 carrots
3 garlic cloves, crushed
2 bay leaves
1 Tbsp fresh or dried parsley
Directions
Place chicken carcass in a large stock pot, cover with cold water; for me, this came to about 12 cups of water. Rough chop vegetables and place in pot with chicken.
Simmer on low for 4-6 hours.
Strain chicken broth through a fine mesh strainer or cheesecloth to remove all chicken and vegetables.
Let broth cool completely, and store in refrigerator in a mason jar or other tight sealing container for a week, alternatively you could place in sealing freezer bags and freeze for up to 3 months.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=26269