How to Make It
Preheat oven to 400°F. De-bone chicken, reserving breast and thigh meat for another use.
Place carcass and wings, drumsticks, or feet on a rimmed baking sheet. Bake in preheated oven until browned, about 1 hour, turning after 30 minutes. Transfer chicken parts to a stock pot or large Dutch oven.
Add carrots and next 7 ingredients (through water) to pot. Bring to a boil over high. Reduce heat to medium-low; simmer 2 hours and 30 minutes.
Pour broth through a fine wire-mesh strainer into a large bowl; discard solids. Using a ladle, skim fat from top of broth; discard. Stir in salt. Serve hot.