Pastured Chicken Stock

NOTE: This works great with the leftover carcass from a whole roasted (or smoked) YHF broiler. Just roast the vegetables until slightly browned, then proceed as directed.

2 pastured chicken frames (about 3 pounds) 
1 tbsp. extra-virgin olive oil
1 onion, peeled and quartered
1 stalk celery, cut in chunks
Kosher salt
Freshly ground black pepper
3 cloves garlic, lightly smashed
2 tbsps. Worcestershire sauce (optional)
2 qts. cold water

1. Pre-heat oven to 400 degrees.
2. Combine vegetables, garlic, oil, salt, and pepper to taste in a bowl and toss. Set aside.
3. Place frames in a roasting pan or rimmed baking sheet. Pat dry with paper towels and season to taste. Pour vegetable mix over and around the frames, leaving most of the frames exposed.
4. Place pan in oven and roast until frames are moderately browned and meat is cooked through; about 25 minutes. Stir contents and rotate pan halfway through. 
5. Transfer roasted frames to a plate until cool enough to handle. Pour vegetables and rendered fat into a colander to drain fat. Discard fat.
6. When frames are cool enough to handle, discard skin and pick off all the meat. Set the meat aside for chicken soup, salad, tacos, and the like.
7. Put the frames and veggies, water, bay leaf and Worcestershire in a large Dutch Oven, stock pot, or slow cooker.
8. Bring to a boil, reduce to low, and simmer for 3 hours (or 8 hours on low for a slow cooker). Skim away any foam that develops, and add more water as necessary to maintain original level. Pour through a colander into another pot to catch the frames, bay leaf and veggies. If desired, strain again through a fine mesh strainer. Taste and adjust seasoning as desired while stock is still warm. Store in glass quart jars in the refrigerator for up to two weeks, or freeze.