Place the bones from 2 rotisserie chickens in a large stock pot. Add 10 cups of water, all of the fresh herbs, salt and pepper. Cover pot and bring contents to a slow boil. Reduce heat and allow to simmer for about 25-30 minutes.
Remove pot from heat and allow to cool. Using kitchen tongs remove all of the large pieces of carcass and herbs. Pour stock into a large bowl through a strainer. Be sure that you strain out all of the sediment and such so that you have a clear broth remaining.
You can keep this stock in your refrigerator in a sealed container for 1-2 weeks. You can also portion this into smaller containers and freeze for up to 6 months. I have even heard of freezing the stock in muffin tins so that you have individual serving of the liquid gold!