Heat the oven to 425°F. Arrange the chicken bones, wing tips, smoked turkey wings, onions, carrots, celery and garlic on a sheet pan. Roast for about 20 minutes, or until golden brown.

Transfer to a large stockpot and add the rosemary and thyme. Pour in enough water to cover, starting with about 4 quarts and adjusting to fit the pot.

Bring to a gentle simmer and cook for about 2 hours, skimming foam as needed.

Strain the stock and discard the solids. Add chicken base and salt to taste, remembering the smoked turkey and bouillon contribute salt.

Cool promptly in shallow containers. Refrigerate and use within 3 to 4 days, or freeze in freezer-safe containers.