Get more bang for your cluck from a rotisserie chicken (about $3 more!) by using the carcass to make flavorful broth.
Southern Living MARCH 2014
Bring chicken carcass and water to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low, and simmer 1 hour or until liquid is reduced by half and broth is a rich brown color. Pour through a fine wire-mesh strainer into a large bowl; discard solids. Cool completely (about 30 minutes). Refrigerate up to 1 week or freeze up to 2 months.
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