I used all meat (because I don't have the sense to like that gelled stuff
the rest of you find so delicious!) from the wings and legs and thighs, it
had been roasted.

Tasted it after 6-7 hours of gentlesimmering, and it really did lack
something. (Not quite dishwater, Melba, but close!) So then I added a cut-up
onion, some bay leaves, and a lot of celery and simmered it for two more
hours. With some salt and pepper, it was wonderful when strained through a
fine strainer.

I put in fresh turkey meat roasted that day, carrots, celery, and red,
white, and wild rice. We enjoyed it.

(I still like chicken better, though!)