Bring water to a boil, pour all your scraps, scrape all juices and bits and pieces from the plastic tub your chicken came in, all your veggies, and add more water. Boil this for a minute then turn down heat to the lowest simmer and let simmer for 2-3 hours, you may add water and a little salt if water level goes down.

When finished, just use a strainer to get all scraps out and throw away, now take your mesh strainer to get all the little pieces out. Place in small containers, I store mine in 2 cup containers, chill until the fat congeals, then use your little mesh strainer to get out all the fat, the fat sticks to the strainer and you can use it until all the fat comes out. Now you can freeze as much as you want, I leave out 2 cups for use and ftreeze the rest. One Rotisserie chicken can make up to 12-15 cups of broth. I never buy broth anymore.