Heat the olive oil in a large stock pot over medium high heat. Brown the chicken carcass in the oil for just a couple of minutes to bring out more flavor. Add the carrots, celery, onion and garlic clove. Let them get soft and fragrant for a minute. Pour in the water and add the bay leaves, peppercorns and salt.

Let that mixture come to a boil, then reduce it to a simmer. Let it simmer gently for 2 hours. When it's done, take the pot off of the heat and let it cool for 20-30 minutes. Then remove the chicken carcass and as many of the aromatics as possible. Pour the liquid through a fine mesh strainer into containers to make it a clear, gorgeous broth. Refrigerate what you will use immediately and freeze the rest until you need it. This recipe makes a gallon of chicken stock! Once it is refrigerated or frozen, there will be a film of fat that rises to the top. Skim it off and it is ready to use.