Add your bones/rotisserie chicken carcass to a large pot. Cover with water (about 12 cups of water or so) and add in desired vegetable scraps and herbs. Heat on stove to boil, reduce heat to a simmer and cover for 12+ hours.
Let cool a bit before straining through a fine mesh strainer.
Taste and add salt as needed once cooked.
For slow cooker and Instant Pot, see directions above.