Place chicken carcass in a large stock pot, cover with cold water; for me, this came to about 12 cups of water. Rough chop vegetables and place in pot with chicken.

Simmer on low for 4-6 hours.

Strain chicken broth through a fine mesh strainer or cheesecloth to remove all chicken and vegetables.

Let broth cool completely, and store in refrigerator in a mason jar or other tight sealing container for a week, alternatively you could place in sealing freezer bags and freeze for up to 3 months.