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1-2 picked rotisserie chicken carcasses, broken up to pack tightly

Any frozen chicken skin or bones you've saved (optional but good)

Cold water, enough to cover the bones by an inch or two

Aromatics: onion or shallots (halved, skins on for color), carrots, celery — whatever needs using up, roughly chopped

Frozen vegetable scraps if you have them (scallion ends, carrot bits, garlic peel)

1-2 bay leaves

1 tsp whole black peppercorns

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No salt — the rotisserie seasoning contributes some, and you'll season at the point of use.

Simmer the bones

1. Put the carcasses and any saved skin or bones in a large stock pot. Cover with cold water by an inch or two — no more, since extra water just means more reducing later.

2. Bring up slowly over medium heat, uncovered. As it approaches a simmer, gray foam will rise — skim it off with a spoon or ladle.

3. Once it's at a bare simmer (a lazy bubble every few seconds, not a rolling boil), drop the heat to hold it there. Hard boiling emulsifies fat into the liquid and gives you greasy, cloudy stock.

4. Simmer gently for 3-4 hours, skimming occasionally. Top up with a little water if the bones poke out, but keep it minimal.

Add aromatics

1. Add the vegetables, frozen scraps, bay leaves, and peppercorns for the last hour only. Vegetables turn swampy and faintly bitter if they cook much longer.

Strain and reduce

1. Pull out the big pieces with tongs, then strain everything through a fine-mesh strainer into a large bowl or second pot. Don't press the solids — pressing squeezes out cloudy, bitter liquid.

2. Return the strained stock to the pot and simmer it down until it tastes strong and savory — noticeably more flavorful than something you'd serve as-is, since you'll dilute it later. This could take 30-60 minutes depending on your starting water level.

Chill, defat, and freeze

1. Cool somewhat, then refrigerate overnight. The fat will set into a solid cap on top — lift it off and save it in a jar in the fridge if you want schmaltz for roasting potatoes or frying.

2. Underneath should be a wobbly, jellied concentrate. Portion into ice cube trays for small deglazing amounts, or one-cup containers for soup bases. Label with the date and freeze.

To use: dilute roughly 1:1 with water for soup, or use a cube or two straight for deglazing a pan.