First, grab your carcass. If there’s any leftover meat clinging to it, don’t be a hero—pick it off and save it for sandwiches. The bones are what we’re after here.
Break the carcass down a little if you need to, so it fits in your biggest stockpot. Dropping a whole bird skeleton into a small saucepan is just sad—give it room to dance.
Now, toss in some aromatic friends. I’m talking roughly chopped onions, a couple of carrots, and some celery ribs. Don’t even bother peeling them—the skins add color and flavor, you lazy genius.
A Word on the Sacred “Mirepoix”
Yes, that fancy French term just means “onions, carrots, and celery.” But don’t let the name intimidate you. You can’t mess this up—even a sad, wrinkled carrot will bring the flavor.
Throw in a few peppercorns, a bay leaf or two, and some fresh thyme if you have it. If you don’t, dried works. For the love of all that is holy, do not add salt yet. You season the final dish, not the stock.
