CF Stock

Chop all vegetables into large chunks and lay in bottom of sheet pan or roasting pan. Toss with oil and top with chicken legs. Roast in oven at 425 for 1 hour, or until chicken is cooked. Alternatively, smoke at 250 for 2 hours.

Fill large stock pot at least half full with water. Add some peppercorns, bay leaves, salt, and Parmesan rinds if desired. You can start heating this up as the chicken cooks.

Once chicken has cooked, set legs aside to cool slightly. Add veggies to stock pot. Pull meat off legs and set aside for another use. Add bones to stock, top with water, cover and bring to a simmer. Let this cook for several hours.

Once done, use spider to fish out large chunks from pot. Place chunks in colander set over a bowl. Pour stock through a mesh strainer lined with cheesecloth into large vessels. Discard contents of colander and dump drain bowl into stock. You can add a few cups of water to the stock if you wanted.

Fill a fat separator with stock, let it sit a couple minutes, and transfer to another large container - being careful not to pour in the fat. Transfer stock into 2 cup containers. Cover, let cool, dry off, and freeze.