(courtesy of Josh Deri, chef/co-owner, Blend in Sparks. Makes 4 to 5 cups)
1 chicken carcass, along with wings, wing tips, and cut-off pieces of legs
1 onion, thinly sliced
4 garlic cloves, thinly sliced
Preheat oven to 450 degrees F. Spread chicken carcass and reserved pieces of legs and wing tips on pan. All pieces should be cut into small pieces about 2-by-2-inches to ensure maximum surface area, resulting in more flavorful stock. Roast until bones are golden brown; remove from oven.
Fill large, high-sided pot with water, about 6 to 8 cups. Add roasted bones, wings, and wing tips to pot of water and bring to light simmer. Simmer stock for at least 8 hours to extract the most flavor and gelatin out of roasted bones. In last hour of cooking, add onion and garlic.
When finished, taste stock to ensure it’s flavorful, then strain out bones and reserve some stock to cook spring vegetables in, as a side dish.