@NancyBotwinBloom
My method/"recipe" is;
Strip meat off carcass - cut into small chunks and retain. There will be bits that won't come off easily, leave them.
Into a pot/slow cooker big enough to cover it. Add a peeled/quartered onion and a sliced lengthways carrot, and maybe a celery stick broken in hhalf. I also add a bay leaf or three and salt and pepper. I also am usually making it into chicken pho soup so I add whatever off the following I have: turmeric, cloves, ginger, garlic, fennel, cardomon, coriander seeds, cumin, mustard seeds, some fresh grated nutmeg, or powder and any other hard spices i have forgotten. I don't measure and have gradually built up to more and more as I got braver, but you could start with a tablespoon of each of the above.
I give it a good slug of cider or white wine vinegar, as that helps break down the bones, and cover it all in water. Put lid on, and if in a pan bring it to a rolling boil for 30 minutes to an hour then turn it down to a simmer for several hours, checking if the water needs topping up from time to time. If in slow cooker mine has a setting that goes automatically from high to low, or you could do high for a few hours then low. The longer you can cook it for the better - if in slow cooker i do it overnight, sometimes 24 hours. If on the hob I'd say a minimum 3 hours, ideally 5 plus.
Allow to cool thoroughly. I use a sieve into a large Pyrex jug and a ladle to strain the broth out from the bones and veg. Discard bones/spices. I like to keep the veg and blend them up with some of the broth for an easy chicken/veg soup.
You can freeze the broth in batches, which I do for pho soup.
When I want to eat some pho soup, i take a bowl full of broth and heat it on the hob with a nest of dried rice noodles (available from sainsburys etc), and whatever veg i have around - stir fry veg work well, or whatever is going a bit sad in the veg drawer or freezer. Add chicken chunks you reserved, a dash of soy sauce and half a teaspoon of miso paste, and whatever else you have that you think will go well - some chopped chilli and fresh grated ginger and fresh garlic is good. You could use any other red or white meat or poach an egg in the broth. When the noodles and veg are cooked pour into a bowl and top with fresh green herbs if you have any (coriander is good with this, so is parsley) and chopped spring onions.
It is SO tasty and enjoyable!