Remove legs, thighs, wings, and all of the stuffing from carcass. Remove any meat still on bones (chop and refrigerate for use in soup recipe). Place carcass, bones, and remaining ingredients in a stockpot (you may have to crack the bones to fit your pot). Add just enough cold water to cover bones by 1 inch. Bring mixture to a boil, reduce heat, and simmer 4 hours, skimming surface frequently and discarding any white foam that forms on the surface. Remove from heat and cool.

Strain stock through a cheesecloth-lined colander or a fine sieve into a large bowl; discard bones, vegetables, and seasonings. Cool, then cover and refrigerate overnight. Once stock has cooled sufficiently for fat to solidify, remove and discard fat from top before using. Yield: about 4 quarts