Bones from roasted 1 whole chicken or 1/3 whole turkey - most meat removed and set aside for soup

1 onion, peeled and quartered

2 stalks celery, cleaned and cut into 2" pieces

2-3 cloves garlic, peeled

Generous amounts of each:

2 t. salt

¼ t. black pepper

1 T. parsley

1 T. basil

1 t. thyme

1 t. sage

2 bay leaves

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Place bones in large pot and fill with water to cover.  Add vegetables, garlic, and spices. Bring to a boil, then turn down to simmer. Cook several hours until broth is a golden brown.  Strain.

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Use this broth to make award winning Turkey "Noodle" Soup or any recipe requiring broth. The richness is far better than purchased broth and it has far less sodium.