15 to 6 PoundRotisserie Chicken Carcass, wings, legs and thighs (or 2 small ones)
2MediumCarrots, Roughly Chopped
2StalksCelery, Roughly Chopped
1MediumYellow Onion, Roughly Chopped
6 to 8SprigsFresh Parsley, Chopped
8 to 10WholeBlack Peppercorns
2WholeGarlic Cloves, Peeled
1TablespoonFresh Lemon Juice
2SprigsFresh Thyme or Rosemary (Optional)
2TeaspoonsKosher Salt as Needed or To Taste
10 to 12CupsCool Water
Cut the vegetables into large pieces, leaving skins intact. Place the chicken carcass, wings, legs and thighs into a dutch oven or stock pot. Add the vegetables, garlic, herbs, peppercorns and salt to the pot.
Add the water, making sure the ingredients are covered by two inches of water. Bring to a boil, and reduce the heat to medium low. Simmer, partially covered 3 1/2 to 4 hours.
Remove the pot from the heat, and allow the stock to cool. Remove as much of the carcass and vegetables as possible with kitchen tongs and a ladle. Discard the carcass, and vegetables. Pour the stock through a fine mesh sieve, into another container. Press the solids to remove as much liquid as possible. Discard any remaining solid ingredients.
Transfer to storage containers for refrigeration, or freezer bags for freezing.
Chicken stock will keep in the refrigerator for four to five days. It will last in the freezer, in sealed containers, for six months.