This recipe worked out perfectly with the leftover turkey carcass from Thanksgiving. I made the stock one day and then a turkey noodle soup with the stock the following day. It's a winner!
A neighbor gave me two chicken carcasses before leaving on vacation so this recipe came along perfect timing. I increased the ingredients by half again and added more water. My friend had used a pretty spicy rub on the chicken so I didn't get to really taste what the ginger might have added to the stock but I will try it again in the future. The rub had paprika so my stock's final product was a bit darker. I cooked it for almost four hours and ended up with 4 quarts of rich stock. I froze 3/4 of it and used the rest in our chicken and dumplings. Outstanding.