RECIPE: 8 cups water

One whole onion halved
OPTIONAL: add garlic, carrots and celery, discard after boiling

One carcass of a de-boned rotisserie chicken

OR

Boil 4-6 chicken thighs with bone and skin or skinless boneless

OR

Boil 2 -3 WHOLE bone in split chicken breasts

Simmer for a minimum of 2 hours. Until meat is done and tender.

Remove the carcass and onion, keep stock.
OR
Remove meat and bones from the 8 cups of water (stock) retain liquid!!!! Remove meat from bones and refrigerate covered or in a ziplock.
Cool the stock in refrigerator for a minimum of 8 hours or overnight and remove/skim fat from the top.

Use the stock in recipes