Take bones from cooked roasted chicken. Boil chicken in 2 cups water. Include all the stuffed cooked vegetables. Boil for 1 hour on a simmer. Strain all the veggies, chicken bones and fats. Cover and place in the refrigerator for one day. Remove and skim fat off of the top. Place back in the refrigerator and use in recipes for up to 5 days. You may freeze for up to 30 days.