Chicken Stock

• Carcass, wings, and feet (if the chicken comes with them) of one chicken
• 1 large yellow onion, unpeeled and cut in half
• 1/2 head of garlic, unpeeled (halved horizontally)
• 2 medium carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1/2 lemon (optional)
• Salt to taste

1. Preheat your oven to 400u0b0 F.
2. Spread chicken carcass, wings, and feet (if you have them), onion halves, garlic, and carrots on sheet trays and roast until carcass is deeply golden brown, about 30 minutes. Pour off the drippings and reserve them for another use (like gravy).
3. Add the roasted carcass, wings, feet (if using), and vegetables to a medium stockpot along with celery, thyme, bay leaf, and peppercorns. Add water until ingredients are just submerged. Bring this mixture up to a boil over medium heat and then reduce it to a simmer.
4. Simmer, covered, for three hours. With about twenty minutes left, add the 1/2 lemon if you're using it.
5. Simmer for twenty more minutes, and strain.

carcass, yellow onion, head of garlic, carrots, celery stalks, thyme, bay leaf, black peppercorns, lemon, salt

Taken from food52.com/recipes/31652-chicken-stock (may not work)