My siblings and I all would never think of throwing out a perfectly good chicken or turkey carcass without first using it to make carcass broth. Our grandkids think we're a bit batty the weekend after Thanksgiving when we're ooohing and ahhing all over Facebook about how spectacularly delicious our turkey carcass broths turned out.

Place the bones, skin and any leftover juices of a chicken or turkey into a large pot. Add water to just cover the carcass by about an inch.

Add an onion, chopped into large chunks. No need to peel the onion or discard the root end; will add color to the finished broth, and all solids will be strained and discarded when the broth is finished.

Add whatever "past their prime" fresh vegetables you find hiding in your refrigerator, such as limp celery and carrots you forgot you'd bought months ago. I always save the bottom root end of a celery bunch, and the leafy tops --both of which are normally just discarded-- to add to carcass broth. Just rough chop everything and add to the pot.

Other good vegetables to add (or the parts of them you'd normally trim to throw away) are: beets, kale, bok choy, lettuce, mushrooms, etc. Broccoli and cauliflower should be used VERY sparingly, if at all, because their flavor can be overpowering.

Add 1 or 2 smashed garlic cloves, a bay leaf and a little bit of pepper. You don't want to season with any more spices because you'll add seasoning at a later date when you're making something from your finished broth.

Bring the pot to a boil. Reduce the heat to low, cover the pot, and let simmer for 4 hours. Turn off the heat and allow to cool for an hour.

Using a colander, strain out all the solids, saving the broth, and discard the solids.

Refrigerate in a covered container. Once completely chilled, fats will have solidified on top and can easily be removed if desired. Your delicious broth is now ready to use or freeze.