Ingredients

• 5 pounds chicken back bones, neck bones, and wing tips
• 3 celery ribs, diced
• 2 large carrots, diced
• 4 garlic cloves, diced
• 1 large onion, skin on, diced
• 1 teaspoon black peppercorns
• 3 bay leaves

Directions

1. Preheat oven to 425°F.
2. Rinse chicken in a colander.  Lay flat on rimmed baking sheet and  roast about 45 minutes until browned..
3. Place chicken in a large stockpot.  Add vegetables, peppercorns, and bay leaves. Add 4 qts. water and bring a boil, periodically skimming off gray foam.  Reduce to a low simmer and simmer 1½ hour more. Strain and discard solids.