Step 1

Preheat a large stockpot over medium-high heat. Add the bones and let them brown without moving them for about 4-6 minutes. Flip the carcasses over and brown the other sides (chicken backs have sort of a triangular shape, so you will have to brown them on all 3 sides).

Step 2

When your chicken bones are nice and golden all over, add the rest of the ingredients, including the water.

Step 3

Slowly bring to a boil over medium-high heat then reduce the heat, cover partially and simmer for about 1½ hours, until your stock is good and fragrant. Adjust seasoning if necessary and simmer for an additional 30 minutes.

Step 4

Remove from heat and let cool slightly then carefully strain the stock into a bowl through a colander. Press it down nice and good so you get every last bit of liquid out of the bones and veggies, then discard the solids. Let the stock cool at room temperature for about 1 hour then cover and refrigerate overnight.

Step 5

With a large spoon, remove any solidified fat from the surface (if any) and discard. Strain the stock through a fine mesh sieve to collect any residual fat that may have stayed behind.

Step 6

Use the stock immediately or cover and refrigerate for up to 2 days.

Step 7

You can also freeze the stock for up to 3 months*

Step 8

Makes about 6 cups.