Chicken Stock

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Put the chicken carcasses in a large roasting pan and toss with the oil.
3. 3
   Roast in the oven, turning once, until deep golden brown, 15 to 20 minutes.
4. 4
   Transfer the carcasses to a large stockpot and add 3 1/2 quarts cold water, the onions, celery, carrots, thyme, parsley, bay leaf, and peppercorns.
5. 5
   Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 2 hours.
6. 6
   Strain the stock through a cheesecloth-lined strainer into a medium pot and discard the solids.
7. 7
   Boil over high heat until reduced by half to about 2 quarts.
8. 8
   Let cool to room temperature and then refrigerate until cold, at least 8 hours or overnight.
9. 9
   Once cold, remove the top layer of fat that will have risen to the top and discard.
10. 10
    Return to the refrigerator for up to 2 days or freeze for up to 3 months.