Cut onions into quarters, slice carrots and celery into large chunks.

Place chicken carcasses into a large pan or dutch oven and add vegetables, garlic and rosemary.

Cover with water and stir in salt and pepper.

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

Remove from heat and strain out bones, vegetables and herbs and discard.

You can cool and store broth at this point or for rich broth, return to the pan and simmer another 1 to 1 1/2 hours until reduced by about 1/3.

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