Easy Rotisserie Roasted Chicken and Vegetable Stock (Edit recipe)

This stock's depth of flavor comes from the roasted bones of two leftover rotisserie chicken carcasses and familiar vegetables like onion and carrots. Simmered to perfection in about two hours, it makes a luscious base for soups, sauces, and any savory dish where stock can take the place of water. A generous portion of carrots gives it a slight note of sweetness. Dried Chiles de árbol add subtle heat and a mix of aromatics round out the body of the stock with herby notes. Optionally, toast your white peppercorns on the sheet pan with your chicken bones and vegetables.