Homemade Chicken Broth

Yields 7-8 cups of broth

Bones and leftover pieces of 1 Rotisserie Chicken
2 celery sticks with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, cut into chunks
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme 
10 whole peppercorns
8 cups cold water

Place rotisserie chicken, vegetables, spices and water into a large soup pot. Slowly bring to a boil over medium heat.  Skim off any foam that rises to the surface.  

Reduce heat, cover and summer for 1-2 hours. 
Remove from heat and allow to cool.  Strain broth, through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the broth. 

At this point you may choose to:
1. Refrigerate overnight, for use the next day. After refrigerating, skim the fat that has raised to the surface. 
2. Freeze for future use.