Freezing the bones of your rotisserie chicken to make broth

This one is simple!!! Just plop the bones in a pot, fill with tap water, bring to boil, then simmer until reduced. I reduce it typically like 2-3 times before I consider it good to use. I also add in a tablespoon of tomato paste for flavor, as well as a splash of white or red wine vinegar. And I season to taste with a healthy dose of salt, onion powder, garlic powder, bay leaves, and whatever else the heart desires. Always turns out perfect, usually done in like 2-3 hours and you feel like a million bucks when it’s over