When we buy an easy chicken (what we call a rotisserie chicken) we save the carcass. That goes into the crock pot or stock pot with carrots, celery, and onion and a little salt. All rough chopped. If I have herbs I’ll add them. But generally I leave this stock pretty plain and add seasoning later. The whole thing is covered in plenty of water. I then let the crock pot go on high for 10 hours, and another 10 or more on medium. Basically I cook this for about 24 hours. After that I strain it out into quart sized jars and put it in the fridge. It stores for a long time and is a good base for soups, stews, and to add to my quinoa or my wife’s rice for added flavor.
I follow the same basic recipe for pork or beef bones.
You can get an added layer of flavor by tossing the bones into the oven and roasting them until golden brown. I usually do them at 350F and just check at 20 minutes, but depending on the bones it can take longer or less time. I have also added into the roasting pan the onion and carrots. The roasted toasty flavor is really nice.
I have also made stock with just roasted chicken skins. WE don’t like eating just chicken skins so this is a good use when we buy skin on thighs. We will skin them thighs and toss the skins in the freezer in a bag.
Sometimes the celery and carrots are peels, tops and ends I’ve chopped and tossed in the freezer in a bag I call my scraps bag. All celery leaves and weird pieces go into this bag too. Not to mention the clean onion skins and outer layers. It all goes into the scrap bag and the whole frozen lump gets thrown into the pot for broth making.