Place the discarded chicken bones along with the chicken carcasses in a large stock pot.

Add 2 chopped onions, 3 chopped celery stalks, 2 chopped carrots, 2 cloves of garlic.

Cover with 12 cups water, 2 teaspoons kosher salt and 2 teaspoons black pepper.  

Fresh herbs and bay leaves are also great additions if desired. 

Place over medium- high heat and bring to a boil. Boil for 30 minutes and reduce to simmer for 2 hours.

Remove from heat and cool slightly. Strain out bones, vegetables and herbs and discard.

Cool and store broth at this point or for rich broth, return to the pan and simmer another 2 hours until reduced by about a third.

Cool broth and pour into mason jars, air tight containers or vacuum seal bags to store in refrigerator or freezer.