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Homemade Chicken Broth:

Water

Remaining bones/carcass from a roasted chicken

3 stalks of celery, chopped into thirds

3 carrots, chopping into thirds

1/2 large sweet yellow onion, quartered

6-7 small garlic cloves

Handful of Italian parsley

Course sea salt and fresh pepper corns, to taste

1 tsp chicken base or bouillon

2 bay leaves

Fill a large pot with water (3/4 the way up). Remove most of the skin and fat from the bones then place into the pot of water. Add the chopped celery, onion, and carrots along with the garlic, bay leaves, course sea salt, pepper corns, parsley and chicken base or bouillon. Simmer on medium low heat for 2-3 hours. Strain the vegetables and bones with strainer. Place in a bowl and cover; put into the refrigerator overnight. In the morning remove the lid and scoop out the layer of fat on top. If you aren't going to use the broth immediately, pour into a freezer zip lock bag and freeze.

(found this recipe here)