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1
Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
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2
Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
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3
Place on stove element; cover and bring to a full boil.
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4
Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
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5
At this point you can transfer to a crockpot.
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6
Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
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7
Adjust salt to suit taste.
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8
After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
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9
Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
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10
THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
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11
Remove any fat that has gathered on top.
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12
Heat again until just to a liquid (this will make it easier to strain).
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13
Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
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14
Let cool completely and freeze in containers.
