2 large carrots, cut into chunks
2 ribs celery, cut into chunks
2 medium yellow onions, with skins, cut into wedges
1 lb chicken bones, or necks, backs, wings and scraps
3 quarts cold water
2 bay leaves
6 black peppercorns
5 stems parsley or fresh thyme
1Preheat your oven to 375 degrees. Toss the carrots, celery and onion together and then spread out in a single layer on baking pans. Spray lightly with the cooking oil. Spread the chicken bones or pieces out on a pan as well. Bake the vegetables and the chicken bones in the preheated oven for 30 minutes or until a light golden brown. Remove from the oven and let cool slightly.
2Scrape the roasted vegetables and chicken bones along with all their drippings into a large stock pot. Cover with the cold water, adding a little more if needed. Add the bay leaves, peppercorns and parsley (or thyme) to the pot and bring to a boil.
3Let the stock come to a full rolling boil and then turn the heat down to a simmer. Simmer, scraping off any froth or scum occasionally, for 1-3 hours. Replace the water with additional warm water as needed. You will want to end up with about 2 quarts of stock.
4Let the stock cool until you can handle it, then strain out the vegetables and the bones. The strained stock can be used right away or cooled and frozen for up to 6 months.
5To remove fat from the stock chill over night and scoop the congealed fat off of the top.
You can add just about any vegetable, herb or meat scrap to the pot. I avoid using egg shells, pepper seeds and stems or anything that might impart a bitter taste or make the stock cloudy (like potatoes).