Rotisserie chicken carcasses deserve a second chance girls.
Put 'em in a pot and cover with water.
and cook 'em on loooooow
for a looooong time.
Or a coupla' hours.
'Til you see the meat falling away from the bones.
Go ahead and strain them into a large bowl and start sorting.
Discard grizzle and skin, save the bits.
Divide scraps into containers.
Ladle the broth in.
This stuff is awesome.
Warm it up and add rice, noodles, veggies or whatever you have that sounds good.
Sickies beg for it.