Earlier this week I purchased a rotisserie chicken at Whole Foods and if this was a contest between WF and Costco, well I learned that Costco wins. I'm not even sure the WF chick was rotisserie vs. merely baked, the color and texture of the skin would not support a rotisserie situation.
Anyway, the bones are in a pot making broth now.
Discussing this with my brother in law last night, he who keeps a pot of bone broth on the stove 24/7 with which to make food for their dogs (the headcount of which tragically went from 3 to 2 yesterday with the loss of my favorite Polly), he claims that adding a tablespoon of vinegar to the pot hastens the release of proteins. He doesn't resort to that since his is a long/continuous process, but he mentioned that he knows it's so which is why there's a faint sourness to many commercial bone broths.