Stock is much more flavourful if you use bones that have already been roasted. An ideal scenario would be to roast a chicken on Friday or Saturday night, and the following day, use the bones, skin and pan drippings to make stock. If you don’t need the stock right away, freeze it.
I don’t add salt to stock, but rather to the final dish which the stock will go into. This prevents ending up with a dish that’s too salty, as sometimes other ingredients will add salt too.
Remove the meat from the roast chicken carcass and set it aside for another meal. Add all the brown bits from the bottom of the roasting dish, as well as any juice and skin.
In a heavy-bottomed pot, heat the oil and add the carrot and celery.
Stirring often, cook the carrot and celery in the hot oil until the edges brown,
Add the remaining ingredients. Add enough water to cover all ingredients.
Bring to a boil, then turn down to a gentle simmer, not quite covering the pot with a lid. Simmer for 1 1/2 to 2 hours.
Strain out the solids.
Put the pan in a sink of cold water to cool down the stock quickly.
If you want to remove all traces of fat, refrigerate the pan overnight, and lift off the congealed fat in the morning before proceeding with the above options for freezing.
There are two ways I freeze it.