Place rotisserie chicken, vegetables, spices and water into a large soup pot.
Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce heat, cover and simmer on low heat for at least 2 hours or longer.
Remove from heat and allow to cool.
Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken boullion paste, to taste.
Store in the fridge for up to 3-4 days. Skim off the fat that rises to the top. If not using within a few days, freeze for up to 3 months.
Yields about 8 cups of stock.Better than Bouillon Chicken*: I absolutely love this stuff and always use it to enhance the flavors of my stock. You can omit it, if you want. Storing Instructions: Refrigerate the stock for use within 3-4 days. (Note that it will take on a gelatin-like texture in the fridge, but will liquidize once warmed again). After refrigerating, skim off any fat that rises to the surface.Freezing Instructions: Measure out the stock in freezer safe bags in batches of two cups each. This way, when you pull one out, you know there is exactly 2 cups of homemade chicken stock!Instant Pot Chicken Stock: Place chicken bones and skin, carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme, and water into Instant Pot. Cook on high pressure for 30 minutes. Allow pressure to naturally release, then strain and discard bones and vegetables. Stir in chicken bouillon.