This is an efficient way to make the most of any scraps left over from breaking down your whole chicken.
Makes 6 to 8 cups
Prep time: 20 minutes
Cooking time: 45 minutes up to 8 hours
1 carrot, chopped into ½-inch pieces
2 ribs celery, chopped into ½-inch pieces
1 onion, skin off, chopped into ½-inch pieces
2 to 3 teaspoons canola oil
Chicken pieces (back, wings, neck, etc.) from at least 1 chicken, rinsed and rubbed with a bit of canola oil
2 ½ quarts cold, filtered water
Preheat oven to 425º F.
Put vegetables on a baking sheet lined with parchment paper or a silicone mat; drizzle with oil. Nestle the chicken pieces next to the veggies and roast them together until well browned, 12 to 15 minutes.
Carefully transfer chicken and vegetables to a large, heavy-bottomed stockpot and cover with water. Bring to a high simmer (not a rolling boil) and skim the surface of any scum that rises to the surface. Turn the heat down to low and cook, uncovered, for at least 45 minutes and up to 8 hours, adding water if needed from time to time to keep the bones covered.
Let the stock cool before handling, about 20 minutes. Remove the biggest pieces from the stock with tongs or a slotted spoon, and then gently pour the remaining liquid through a fine mesh sieve into a large, heatproof bowl. De-fat the stock and proceed with your recipe.
To cool stock for later use: Set the bowl of stock into another bowl filled with water and ice. (Make sure you are not displacing too much water from the ice bath). Stir the stock occasionally until the temperature drops below 40º F. Place the bowl in the refrigerator and let it cool completely. Once it has completely cooled, you can skim the fat off the surface and then cover it with plastic wrap. It is now ready for freezing, if you like. Date and label before putting into the freezer.