I have started making my own chicken and turkey broth for the last several years. It is simple, uses what otherwise was a waste product, and is cheap. You all know I like cheap.
I start by taking a chicken or turkey carcass. This is usually left from when we have Thanksgiving turkey, or roast a whole chicken, or make crock pot chicken. After all the meat is picked off, I place the carcass in a large pot, or leave in the crock. Add enough water to cover. Then I add the other ingredients.
You can save your vegetable discards for the stock. Celery tops are great. You cut celery for eating or other recipes. Save the tops of the celery. if you bought the heart from the store, save the bottom too. You can both plant it, and grow your own celery plant (only during warmer months) or toss in the freezer for alter use, like in broth.
Carrots. Tops and bottoms. Save these and add to broth. If you but the bunches at the store, or of you grow your own don’t throw them away. Use them for broth. You can use and should use the green portions as well.
Onions are the same as carrots and celery. When you cut the tops and bottoms for other recipes, save them and throw in the freezer. I also use the onion skin.
Garlic, tops and bottoms. Same thing.
Parsley stems, basil stems, oregano stems, and any other herb which you like, that you use the leaves and toss the stems.
I will occasionally add broccoli leaves just for something different. You can add any number of veggies to the broth for your own tastes.
Last I add some black pepper and if I have them some pepper tops and bottoms left over from other recipes. Depending on how the chicken was cooked I will also add some salt or season salt. Not necessary, but I will leave off, because sometimes I do not need salted broth.
Bring all the ingredients to a boil. The longer the boil the more you get out of the bones from the carcass. I typically let boil 3-4 hours at least. If not covered you may need to add more water or even if covered may need to add more water to keep everything covered by liquid.
After boiling I allow the broth to cool slightly and strain through a metal strainer. Something like this.
I will strain into a large pitcher. This makes it easier to can it later. While still hot I will put the broth into clean, sterile canning jars and pressure can it. You should NOT attempt to water bath can this. I am paranoid about food poisoning, so anything with meat, meat byproducts, or low acid food I pressure can.