leftover carcass from store-bought rotisserie chicken
1 onion (leave peel on), quartered (See Notes)
2 carrots (leave peel on), cut in large pieces
2 ribs celery, chopped (I omitted)
1 bay leaf
pepper

Add all ingredients to a stock or soup pot, bring to a boil. Turn down and let simmer for about 90 minutes. Cool, strain and store stock.

Stacy's Notes - first tried this September 2010. I don't know why, but I always throw the bones, skin and carcass out from a store-bought rotisserie chicken. This time, I decided to try to make stock. I found a couple of ideas online and tried this one first, because it was easier to just throw the onion and carrots in there. Next time, I think I will peel them (they were probably dirtier than I think). I left the celery out, obviously. The skin from the chicken made the stock turn fairly dark, so it probably looks more like beef stock than chicken stock, but I think it will be fine. Next time, be sure to peel the onions and carrots first. Easy and quick to do, and now I have nearly 2 full quarts of chicken stock in the freezer :)