I’m a little 
obsessive about making what traditional Chinese nutrition calls “Longevity Soup.” According to Paul Pitchford in “Healing with Whole Foods” (3rd Ed. 2002), there are three Super Foods on the planet~mothers’ milk, royal jelly from bees, and bone marrow broth.
First, you HAVE to use an organic bird. Don’t even argue with me on this~we are cracking open bones and using FAT, which stores toxins. Plus, you can start using my “$20 Bird = 20 Meals” slogan. Now you have a DEAL.
Second, start saving vegetable scraps to go into the broth, especially root vegetables which help extract the minerals. Cook your bird however you want, and get the crock pot ready. I usually start my crockpot before dinner so the water can begin warming.
BONUS Tip: if roasting your bird, add a large squash to the oven. I’m all about Multiple Oven Usage. Butternut Squash skin and goop especially adds nice color and taste to the resulting broth.
<– <– BONUS Tip 2: If Roasting, add tomatillos for the loveliest flavor ever.
Have everyone SAVE their BONES after happily gnawing. The bones are going to simmer for several hours, so random germs are no big deal.
After your bird cools down, pull, scrape, and tug any remaining meat off the bones. Now for the fun part–using the back of a knife, firmly whack each bone until it cracks or breaks. Depending on your enthusiasm, you may have the added bonus of bones flying through your kitchen.
You can just break the smaller rib bones and cut through softer bones like the back and neck. Add it all to your crockpot along with your saved vegetable cuttings, baked squash skin and goop, and some bay leaves. Add a dollop of organic apple cider vinegar to help extract the minerals.
Pitchford says simmer your broth for 18 hours. I’ve read elsewhere 24-36. I strain it whenever convenient, shooting for around 24 hours. If you’re cooking down turkey or beef bones, they take longer. The simmering will bring a chickeny odor to your house and draw flies in the summer, so I usually resort to the garage, back porch, or wine cellar at the Haven.
For straining, 
a large mesh colander and large measuring pour cup are best.
BONUS Tip 3: after cooling in your colander awhile, SQUEEZE the goop. I know it’s a little gross, and you get Much Delicious Goodness.
BONUS Tip 4: Using a bone marrow spoon or a similar tool, scrape the marrow out of the bones. After simmering for so long, you can gently crack the bones open.
I pour about half into ice cube trays and save half for heating leftovers, as my oil for cooking, and making soup. People will RAVE about your soups and stews!
Please note this is a CONCENTRATED food~you do not need more than a TBS per serving. Frozen broth ice cubes work well for tossing into warm dishes for flavor and nutrients. Also I always want some on hand for colds, flu, and general Ick.
There you go–your 20 meals. I wouldn’t believe me either–try it yourself!