Note 1: At this point if you don't have a pressure cooker just add the roasted chicken and veggies to a large stock pot on your stovetop. Bring to a boil and then cook on medium for 4 hours. If using this method, feel free to double the recipe.
Note 2: You can store the stock in the freezer for six months. We freeze it in a silicon ice cube tray and then place in a plastic bag for easy use.