We are going to remain agnostic on what makes it broth or stock, but we maintain a firmly held belief that when life hands you a chicken, its final appearance must be in your stockpot.
Use whatever bones you have left from your bird and feel free to add or subtract vegetables as you wish. The only guideline is that strong-tasting vegetables like cabbage, broccoli or kale will aggressively flavor your stock. No need to peel your vegetables, but do make sure you’ve washed or brushed off any dirt or sand. The broth will keep for about 1 week in the refrigerator and for months in the freezer. Yields approximately one quart.
Carcass and wings of 1 chicken
1 large yellow onion, unpeeled, cut in half
4 to 5 garlic cloves, unpeeled
2 medium carrots, cut into chunks
1 celery stalk, cut into chunks
2 sprigs thyme
1 bay leaf
1 tablespoon black peppercorns
Preheat oven to 400°.
Put the chicken bones and carcass, onions, garlic and carrots into a large roasting pan or rimmed sheet pan. Roast until everything is a beautiful golden brown, about 30 to 45 minutes.
Carefully transfer the roasted bits to a medium stockpot (about 6 quarts) and add the rest of the ingredients. (If there are any lovely brown bits on the roasting pan, pour some hot water into the pan and scrape them up, then add them to the stockpot too.)
Add just enough water to cover everything. Bring to a boil and then reduce the heat to low so everything can simmer. Cover the pot and let simmer for about 3 hours. You’ll know the broth is ready by the amazing fragrance that fills the kitchen and by tasting a spoonful. Let cool and strain.