If you want, trim the larger pieces of meat from the leftover bones to use in other recipes.

Break the carcass up if needed to fit into the bottom of the stock pot.

Add the vegetables to the pot.

Add at least enough water to cover, and enough water to make multiple quarts of stock.

Bring to a boil, and then simmer for 3-4 hours.

Taste and adjust for seasoning if you'd like. I prefer to add the salt & pepper to my recipes later.

Strain the stock to remove all of the leftover bones, meat and vegetables. You want a clear stock for your recipes, not a chunky stock.

Add back to the stock pot and bring back to a boil.

Fill your clean quart jars with the hot stock, and cover with sterile lids and rings.

You can process these in a boiling water canner, a pressure canner, or in the oven at 250 degrees for 20 minutes.