Strain the liquid after it has been simmering for as long as you can. The directions say 6-8 hours. Well, that is what the directions say but sometimes we just don't have that amount of time. I line my colander with cheesecloth and strain the broth as many times that you want. Let it cool a bit then ladle into small covered containers. I store them on the door of the freezer and when a recipe calls for stock I take it out, defrost in the microwave and I can save money and I got the most use out of that chicken. It taste better then store bought.
Roast Chicken Broth
Leftover bones, skin and meat from a chicken using a muslin bag add:
Combine all in a saucepan large enough for the bones etc, add enough water to cover. Add your bag of spices and simmer for 6-8 hours. Strain your broth and store in freezer zip lock bags or plastic rubbermaid freezer containers.