Chicken Base Stock

0 Preheat your oven to 350℉. Place the chicken in a baking sheet along with the garlic. Roast at 350℉ for 15-20 minutes and the flip the chicken to skin side down and continue to roast for another 15-20 minutes. You want the fat to render. Remove the skin from the chicken and return the skin to the oven at 300℉ to continue rendering the fat and crisping up, about 20 more minutes. Save your schmaltz (chicken fat) for the gravy.
1 Chop the carrot, shallot, fennel, onion and celery into pretty small pieces. The smaller the pieces the more flavor they will release.
2 Add your mirepoix to a preheated stainless steel pot with some olive oil. Don't rush this process, let them brown for at least 30 minutes. Add in thyme, rosemary, peppercorns and white wine vinegar. Let it reduce by half. Add vinegar and soy sauce.
3 Add the chicken to the pot and top it off with water. Add the parsley and the crisped up skin. Cover and let it simmer for 4-6 hours, adding some water in the middle of the process. Strain.
4 Place in an airtight container and store in the fridge for up to 7 days or you can freeze it for a few months.