1. In a large (12-16 quart) stock pot, place all the ingredients for the broth only and cover with filtered, clean water, filling to pot a little over 3/4.
2. Heat the pot covered on the stove until the water just begins to boil. Reduce the heat to low and allow water to simmer, but not fully boil.
3. A foamy-scum will rise to the top shortly after the stock begins to boil. These are impurities that need to be skimmed off and discarded. Once you have skimmed the surface put the lid on and allow the stock to simmer on low, assuring it maintains a simmer but does not overflow.

If using a whole chicken

1. (skip this step if using carcasses) Allow the chicken to boil for about 2 hours until the meat is fully cooked and falling off the bone. At this point, remove the chicken and pick off all the meat, set aside for later use. Put EVERYTHING else back into the broth (bones, cartilage, tendons, skin, neck, giblets)
2. Simmer broth for several hours, cracking the lid after the first 2 or after you remove the meat (if using whole chicken). This allows some of the liquid to reduce. Increase heat to maintain simmer once lid is cracked.
3. Total boiling time can be anywhere from 4-8+ hours. The longer it goes the richer the broth will become. (taste periodically assess flavor)
4. Once bones are finished boiling, strain out all solid contents from the pot and discard. You now have broth that is ready to use.
5. Set some aside for recipes, freeze, or transfer back into a pot and add in vegetables. Simmer vegetables until tender. May also add in chicken. Enjoy!