Remove giblet bag from cavity of chicken then toss whole chicken and giblets into a slow cooker. Add spices
Add carrot, celery, green pepper, zucchini, and mushrooms.
Add wine and water.
Broth can be made on stove top by bringing to boil and then simmering for a few hours, or in a slow cooker on low for 8 hours.
Cool broth, strain and put into refrigerator for 2 hours.
Skim off fat and remove chunks of cooked chicken and freeze flat in freezer bags.
Freeze both in 10 oz (1 1/4 cup) containers.