There are many blogs and websites and books on making bone broth. Here is how I do it.
1 rotisserie chicken
3 stalks celery
3 large carrots
Salt, pepper, parsly, and thyme to taste
3 bay leaves
1. Cut all the edible meat off the rotisserie chicken and store it in the fridge while the broth cooks. Toss the skin.
2. Place the bones and other meat parts into a large soup pot.
3. Chop the carrots and celery, placing the ends and a few bits and pieces into the soup pot with the bones. Save most of it with the edible meat in the fridge to have in the soup.
4. Add salt, pepper, parsly, and thyme to taste. I put in about 1 TBLS each of salt and parsley, and a couple shakes each of thyme and pepper. You can always add more later.
5. Add the three bay leaves to the pot.
6. Cover with water, up to about 2 inches from the top, and bring it to a boil.
7. Cover the pot and simmer for 6-10 hours.
8. Strain the broth, discard all the bones and veggie pieces. Store the broth in the fridge to separate over night.
9. In the morning, any chicken fat will have congealed on the top. Scrape it off and toss it.
10. Add the broth, edible meat, chopped carrots and celery back to the pot.
11. Add more spices to taste.
12. Bring to a boil, then simmer until veggies are tender.
13. While the soup is simmering, cook any noodles or rice separately if desired, then add it to the soup. (optional)
Ideas for Eating:
Serve with a side salad and enjoy it as a light lunch.
Add curry powder, garlic, ginger and some coconut milk for a quick chicken curry.