Directions

Preheat oven to 375 degrees. In a shallow roasting pan, place the chicken- be sure to remove the neck if it is in the cavity of the chicken. Rub the olive oil into the skin of the chicken and sprinkle well with salt and pepper. Roast at 375 degrees until the skin is well browned and the chicken has released most of its fat- about 45 minutes.

Remove the chicken from the pan and place in a large stock pot.

Add of the fat drippings to the stock pot.

Tie the herbs in a bundle with kitchen string.

To the stock pot, add vegetables, herbs, salt, and peppercorns. Cover with water so that there is at least 2-3 inches of water above the ingredients

Bring to a boil, turn the heat down, and simmer on low, uncovered.

Every 10-15 minutes skim the foam or solids that appear on the top of the stock with a spoon. Keep the stock at a simmer for 3-4 hours, uncovered adding water to keep veggies and chicken submerged.Check often for flavor and add salt as needed.

After 4 hours, remove the pot from the stove.

Remove the chicken from the pot and set aside to cool. Strain all the solids (vegetables, herbs, spices) from the broth mixture with a fine sieve into a large bowl or another pot new pot to chill quickly. Discard/ compost solids.

Remove all the chicken meat from the bones and use for soup, chicken salad or whatever you like.

Once the broth has cooled (about 30 minutes) pour it into jars to keep in the fridge. After 24 hours, remove any fat solids from the top of the broth. You can then keep stock in the fridge for 2-4 days. To freeze- pour the cooled broth into freezer bags, lay bags flat on a rimmed baking sheet, and freeze until solid. You can store stock in freezer bags for up to 3 months.