Remember those backs of the chickens we saved in the freezer? I took 4 out and defrosted them and put them on a tray with carrots, cellery, onions and fresh tyme, salt and pekker, and a splash olive oil.
I roasted it in the oven at 360 (180) for about an hour and half - I then added a bunch of water and some more salt and pekker to a large stock pot adding all my roasted goodies.
And a few bay leaves...and let it boil for several hours...you get a much darker and fuller stock by roasting the chicken and vegtables first!
Remember those backs of the chickens we saved in the freezer? I took 4 out and defrosted them and put them on a tray with carrots, cellery, onions and fresh tyme, salt and pekker, and a splash olive oil.
And a few bay leaves...and let it boil for several hours...you get a much darker and fuller stock by roasting the chicken and vegtables first! 
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