Fill a large pot with water, add skin, bones and whatever is left over from the chicken, bunches of onion, celery, fresh or dried herbs, mushrooms, veggies (in other words, whatever you have around the house) and bring to a boil. After it is boiling, turn to simmer and let cook for a while (I often forget mine and it cooks for several hours). I strain mine at this point and use the veggies in my soup. Or, you can strain it and freeze portions of the stock in freezer bags for later use.
Read more: Ten Ways to Use a Store Bought Rotisserie Chicken | Two Hearts Together
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