Add everything to a large stock pot, using the whole chicken or turkey, including the giblets and neck bones. (For turkey broth I use the leftovers from Thanksgiving dinner).
Cover with water, and bring to a boil. Boil for 5-10 minutes, but be careful not to let the pot boil over.
Reduce heat and simmer for 2 hours (add extra water if needed), then let the mixture cool.
Pour the liquid through a strainer, and save this bone broth in a large container for storage!
Once the meat is cool enough, pull from bones and save for other recipes. Discard the vegetables.
RECIPE TIPS
You can use a whole chicken or the leftover bones from a roasted chicken. Alternatively, ask your butcher for bones. They are usually really inexpensive. Remember that the real nutrition here comes from the connective tissue so chicken feet, necks and backbones also work. They are rich in connective tissue that breaks down while cooking.