Rich Chicken Stock

Preheat oven to 450 degrees F.

Place chicken on baking sheet and roast about 20 minutes, or until lightly browned. Transfer to 8-quart stockpot.

Add cold water to cover chicken by 2 inches (about 4 quarts). Bring to a boil, skimming any foam that rises to surface. Reduce heat to a simmer and add garlic, onions with their skins, carrots, celery, tomatoes, and parsley. Partially cover and simmer 3 hours, or until stock is richly flavored. Strain, discarding solids (yes including the chicken; all of its flavor should be now in the stock).

Cool to room temperature. You can skim the fat from the stock by using a gravy separator or you can chill the stock in the refrigerator to harden the layer of fat, which you can then easily remove. Store the stock in the refrigerator or freezer. Refrigerated stock will keep for a week or two, but if not used within 3 days, bring the stock to a rolling boil and boil for at least 3 minutes before using.