-
1
Pre-heat oven to 450 degrees F.
-
2
Rinse the chicken in cold water.
-
3
Cut the chicken into small pieces at the joints and if you have a strong cleaver, in the middle of thigh and leg bones to release the marrow.
-
4
Toss the chicken pieces in the olive oil with the onions, carrots, celery, and garlic and season to taste with salt and pepper.
-
5
Roast until everything is a rich golden brown, 30-40 minutes.
-
6
Transfer the bones and veggies to a tall stockpot, cover with cold water, add the rest of the ingredients.
-
7
Cover, and bring to a boil over full heat.
-
8
Reduce heat, simmer, removing excess fat or scum that floats to the top.
-
9
Depending on how rich you want the stock and how much time you have, simmer for 4 to 18 hours, skimming when necessary.
-
10
You can add water as it reduces to extract more goodness from the chicken and veggies.
-
11
Do not allow it to boil, or the stock will be cloudy.
-
12
Remove from heat, cool at room temperature.
-
13
Strain through cheesecloth into a large bowl or other pot.
-
14
Refrigerate until the fat rises to the top and the stock congeals.
-
15
Remove the fat from the top.
-
16
Heat again until it liquefies, transfer to freezer containers.
-
17
Ice cube trays work great to save stock to add stock in small quantities to gravies and the like.
-
18
Keeps in freezer for 3-6 months.
