Preheat the oven to 300 degrees.
Place carcass in a roasting pan.
Cover bottom of the pan with water (1-2 cups).
Cover pan with lid or foil.
Roast the carcass for 1-2 hours or until tender.
Then, remove the pan and use a large fork/knife or tongs to easily shred the meat off the bone. Use the meat for soup, casseroles or other recipes. Getting meat off the bone is a great way to make bone-in poultry or red meat stretch beyond one meal.