You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot, too.
Combine all the ingredients in an 8-quart (or larger) stockpot and add cold water to cover the bones and vegetables by 1 inch (about 4-1/2 quarts). Bring just to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 3 hours, skimming the scum occasionally with a spoon or skimmer.
Using tongs or a large slotted spoon, carefully remove and discard the solids in the pot. Strain the broth through a fine strainer into another large vessel. Taste the broth; if it seems watery, simmer until concentrated to your liking. Season to taste with more salt.
Refrigerate for up to 5 days, or freeze for up to 6 months.
nutrition information (per serving):
per 1 cup;
sat fat g