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 simmer on low heat for at least 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. Season with chicken boullion paste to taste.
At this point I like to pour the broth into my soup pot and refrigerate it for a few hours so that the fat from the broth will rise to the top and I can skim it off.
To Store: Refrigerate the broth overnight for use the next day. After refrigerating, skim the fat off that has raised to the surface.To Freeze: Measure out the chicken bone broth in batches of two cups each. Place each batch into freezer safe bags and place in freezer. This way, when you pull one out, you know there is exactly 2 cups of homemade chicken broth!Instant Pot Chicken Broth:
Place remaining chicken carcass (bones and skin), carrots, celery, onion, bay leaves, peppercorns, rosemary, thyme, and water into Instant Pot.
Cook on high pressure for 30 minutes.
Strain broth through fine strainer, discarding bones, vegetables, and seasonings so you are only left with a clear, smooth broth. Stir in chicken bouillon. Store in refrigerator or use to make homemade chicken noodle soup!