Method:

1) In a large stock pot add all the ingredients

2) fill the pot with water until everything is covered by about 3 inches of water.

3) on high, bring to a boil. Let boil for 10min then reduce heat to simmer. There should be small and steady bubbles.

4) using a large spoon, skim off the surface all the dark bubbles that accumulate around the edges. Know as the scum.

5) about 40-50min into cooking, take a large tong and try to lift the chicken carcass. If it feels that it might fall apart easily, remove from the liquid and set to cool. if not, leave it in the pot for a little longer until starts to come apart easily. 

6) pick all the tender meat from the chicken bones, discard the skin, and throw ALL the bones back into the broth. At this point, the broth is usable. But for more flavour, continue cooking. 

7) continue cooking for a minimum total of 2 hours.

8) put liquid through a large strainer and discard the rest. Your broth should be richly coloured and taste delicious. Add salt to taste.

9) can be stored in the freezer in small batches or used right away. Depending on the size of your pot this recipe should give you at least 3.5 litres of broth.

For "Italian penicillin" meal: Take some cooked carrots from the soup into a serving bowl and mash with back of fork. Add cooked white rice, pulled chicken meat and top with strained broth. Finish with parmigiano if you like. 

Or serve with bok choy, a dash of soy sauce and soba noodles, topped with crispy bacon for an Asian take.