Chicken Stock from Rotisserie Chicken (Soup Chick)

Cut and pasted from: 

http://www.soupchick.com/2010/02/how-to-make-soup-stock-from-rotisserie-chicken.html

Turn the carcass of a rotisserie chicken into the world's easiest chicken stock. Using a four-quart slow cooker, you can get 1-1/2 quarts of stock. You can make this on the stovetop, too.

1 rotisserie chicken carcass, including any bits of skin and meat still adhering
1 medium onion, not peeled, cut in half
1 stalk of celery, cut in half
1 small carrot, cut in half
12 black peppercorns

Slow cooker: Place all ingredients in a 4-quart slow cooker. Cover with water to within 2 inches of the top of the cooker. Cover, set cooker on LOW, and cook for 6 hours.

Stove top: Place all ingredients into a 4- or 5-quart stock pot or Dutch oven. Add 2-1/2 quarts of water. Bring to a boil, then reduce heat to simmer and cook, uncovered, for 1-1/2 hours.

Pass the stock through a fine-mesh strainer, or through a larger strainer lined with cheesecloth, into a container (or into more than one). Cover, and let cool on the counter top. Refrigerate or, if not planning to use within 3 days, put into the freezer.

Whether the stock has been refrigerated until cold, or stored in the freezer, there will be a thin layer of chicken fat that has congealed at the top. Remove that by scraping it off with a spoon before you cook with the stock.