1 rotisserie chicken, all meat removed
Celery leafy tops
3 carrots, rough chopped
1 large onion, unpeeled & quartered
3 sprigs rosemary
3 sprigs thyme
2 sprigs tarragon
Parsley
3 bay leaves
1 bulb garlic, cut in half
Cheesecloth
3 quarts water

Fill a large stock pot with water and dump all of the ingredients into the pot. Cover and simmer for 2 1/2 hours. Allow the stock to cool on the stove top completely. Strain the stock through cheesecloth and a fine mesh strainer into a bowl. Store the chicken stock in mason jar’s or freezer Ziploc bags. Label with the date and freeze.

*** If you have a pressure cooker follow the same instructions except cook on high pressure for 45 minutes. Allow the pressure cooker to decompress naturally to ensure a clear stock.