Making Homemade Chicken Stock is the best. It's perfect to use your leftover veggies and chicken bones with and has great flavor.
Place all your ingredients into a slow cooker. Cook on low for 8-10 hours.
Place a fine strainer on top of a large bowl. Use a ladle pour your broth through the strainer and strain well until only broth remains.
To store place in an airtight container or mason jar. Store in the fridge for 3-4 days. To freeze first allow to cool then place in a freezer container. Place in the freezer for 1-2 months. Allow thawing in the fridge when you are ready to use.
For this recipe, I love using leftover skin and bones from a rotisserie chicken. To get two pounds you could have to use two rotisserie chickens.
When cooking if a recipe calls for broth you can usually change it out for stock with no problem.