How to use meat from bones when making stock
Well this might sound strange, but I do this with any chicken carcass even the precooked rotisserie ones. It turns out delicious and makes several meals from one carcass - both stock and meat. So I get 3 to 4 dinners for two out of one rotisserie chicken. 

So after eating the best slices off the rotisserie carcass, I hack the carcass into several manageable chunks, and put the very meaty bones (some thighs / legs even have all the meat on them) in the pot with mirepoix and cover with water for stock. 

After about the first hour, I remove the chicken to a cutting board, let it cool a bit, then remove all the good meat. It pretty much falls off. Then I put the clean bones back in the stock pot and simmer for another 2 - 3 hours (I like mine to simmer a long time). The next morning this stock is always super gelatinous, a quivery chicken jelly. I make this into gravy, and the meat with a bag of frozen vegetables becomes pot pie. Yes the meat is probably overcooked, but it's moist and tender and perfect for pot pies. Super, super delicious. 

I admit I've even bought rotisserie thighs and legs from Sam's club, for $2.75 for a huge box, then popped them right in the stock pot, making three nights' worth of dinners for about $3.