from big heart little stove by erin french
1 whole chicken
2 large onions, peeled and quartered
2 tbsp kosher salt
1 tsp freshly ground black pepper
4 dried bay leaves
Preheat the oven to 450 degrees. Start by cutting the chicken into pieces so it's easier to work with: remove the breasts and reserve for a later use. Using a cleaver or a very large knife, break down the remaining pieces, making sure to crack all the bones to help release the marrow. Spread the chicken pieces and onion quarters evening on a baking sheet and season with salt and pepper. Roast for fifteen minutes. Carefully transfer the roasted chicken pieces and onions, plus any roasty bits from the pan, to a large stockpot. Add the bay leaves and twelve quarts of water and bring the water to boil over high heat. Reduce the heat to medium and simmer for four to five hours, until the liquid is reduced by at least half. Strain the stock through a fine-mesh strainer into a large container or bowl and discard the chicken, onions, and bay leaves. Allow the stock to cool completely, then cover and refrigerate overnight. The next day, skim off any fat that has formed at the top of the stock. Transfer to several airtight containers and freeze for up to six months or store in the refrigerator for up to one week.