Adapted from Annie’s Eats.
2 TBSP olive oil
3 carrots, washed and unpeeled, cut into chunks
3 ribs of celery, washed and cut into chunks (include the leafy hearts too, if you’ve got ’em)
2 sweet onions, peeled and cut into chunks
1 chicken carcass plus scraps (I use anything and everything left over from making a roasted chicken – bones, skin, meat and all)
Water to cover
1 TBSP fresh cracked pepper
1 TBSP kosher salt
4 sprigs of rosemary
4 sprigs of thyme
Heat the olive oil in a large stock pot or dutch oven (like this one). Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to brown, about 5-10 minutes. Add the chicken carcass to the pot. Add enough water to nearly fill the pot. Stir in the peppercorns, salt and herbs. Increase the heat to bring the mixture to a boil. Reduce the heat to a very low simmer, COVER, and let simmer 4-5 hours. Resist the temptation to add salt, though a couple of blurts of Tabasco or Worcestershire never hurt anyone.
Pour the stock through a fine mesh strainer into a large bowl to remove the solids. Cover and chill overnight in the refrigerator. The next day, remove the layer of fat that formed on the surface. Use immediately or freeze. I pour mine into muffin tins, freeze, then pop them out and store them in baggies. Each “stock muffin” equals about a half-cup of stock.