Then I strain out all the chunks so it is just broth.
Now would be when to make gravy or to add to soup. You can also put it in ice cube trays...freeze...pop out of the trays and put in zip lock baggies to store. That way when you want a little broth to flavor something you can pull out just what you need.
Now this is time consuming...but not hard. I did it when I was making ribs which takes a while in the oven. Two birds...one stone.
These scraps are from my freezer.
If that grosses you out...take a couple of large onions, chopped, peeled or not, 2 heads of garlic, cut in half, chopped carrots, 2 stalks of celery, and use that instead. You want to chop them up cause the more surface area of the veggies, the more area to brown which gives more flavor, which is what we want.