Making your own is even healthier (less sodium!) than store-bought and you can give it a different flavor every time.
Heat oven to 425°F. Divide chicken between 2 rimmed baking sheets and roast until deeply browned and caramelized, 50 to 60 minutes. Immediately pour 1/2 cup water onto each sheet. Tip water and bones into a large, tall stockpot, scraping off any bits still stuck to the sheet
Top with remaining ingredients and cover with cold water . Bring to a boil, then reduce heat and simmer, pushing down any exposed items, at least 8 hours and up to 15 hours. . Remove from heat and let cool 10 minutes. Strain through a fine-mesh sieve into a large measuring cup and stir in 1/4 tsp salt for every 11/2 cups. For every 3 cups of broth, stir in the following and simmer 15 minutes.
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