Roasted Poultry Stock

Line a sheet pan with aluminum foil if desired. Arrange the bones on the sheet pan. Drizzle the bones with the oil. Using your hands or a pastry brush, rub the oil onto the bones to coat thoroughly.

Transfer to the oven and roast the bones until they are dark golden brown, about 45 minutes.

Remove the bones from the sheet pan and place in a 7 ½-quart (7L) stock pot. Leaving the foil in place if using, add the carrots, celery, onions, and garlic to the sheet pan. Stir them around to coat them in the oil and roasting juices left on the pan.

Transfer to the oven and roast until the veggies start to brown, about 15 minutes. Remove from the oven.

Transfer the roasted vegetables to the pot, making sure to scrape in as much of the roasted bits as possible. Add the parsley, thyme, bay leaves, and peppercorns to the pot. Cover with the water. Use a wooden spoon to submerge any ingredients that are sticking out. Insert the probe, taking care that it is not touching the bottom of the pot. Wrap the cord around the pot's handle to keep the probe in place.

Transfer the pot to the oven and attach the probe. Cook until the probe reaches its target temperature, 30 minutes to 1 hour.

Let the oven adjust automatically to a lower temperature to simmer the stock. Continue to cook the stock at a low simmer for 4 hours.

Remove the pot from the oven and carefully strain the solids. You may need to use tongs to remove some of the larger pieces first. Let the stock cool for about 30 minutes then transfer to the refrigerator to chill for at least 3 hours.

Using a ladle, gently skim the surface of the chilled stock to remove any fat that has risen to the top. Discard the fat. Transfer the stock to airtight containers and refrigerate for up to 1 week or freeze for up to 6 months.