Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
Photograph by Andrew Purcell
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