Elise Bauer

Leftover bones and skin from a cooked or raw chicken carcass

Celery (especially celery tops)

Onions

Carrot

Parsley

Salt

Pepper

olive oil

to 5 lbs of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, that have been hacked with a cleaver into 2-inch pieces (you can ask your butcher to prepare the chicken pieces this way)

large yellow onion, quartered (no need to peel)

large carrot, cut into 2-inch segments

Celery tops and 1 large celery rib, cut into 2-inch segments

bunch of parsley

Leek or green onion greens (if you have them)

bay leaf

cold water

salt

lbs of chicken backs, wings, and/or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.

large yellow onion, chopped

Olive oil

boiling water

salt

bay leaves