Anyway, I just throw the veggies and chicken bones into the pot with some salt, pepper and bay leaves. Then I pressure cook it for 30 minutes (slow cooking would also work).
Once the time is up I strain it through a cheese cloth lined colander into our quart sized measuring cup.
I usually get about 4 quarts out of the batch. I stick most of it in the freezer and then use it as we need it.