re: The way I figure it, rotisserie chickens are free.

Am I the only person who finds stock made from rotisserie chickens overly salty and not worth the trouble? Most supermarket/club store roasted chickens are coated with some seasoning blend, and the stock resulting from the carcass always tastes "off" to me. Would rather get some necks, backs, n wings, roast a little while in the oven, then make stock. I get to control the salt level and seasonings.