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Makes 2 quarts of stock and 4 servings of chicken 1x
Time about 3-4 hours
1. Heat the oven to 400°F with a rack in the lower third. Put a large ovenproof skillet on the rack. While it heats, rub the outside of the chicken with 3 tablespoons of butter and lots of salt and pepper. When the pan is scorching hot, 10 or 15 minutes later, carefully put the chicken in breast side up. Roast, undisturbed, until an instant-read thermometer inserted in the thickest part of the thigh reads at least 155 degrees, or you cut into a thigh down to the bone and the juices run clear, 40 to 60 minutes, depending on the size of the bird.
2. Remove the pan from the oven; lift the bird to let any accumulated juices inside the bird spill into the pan, then transfer the chicken to a cutting board. Let it rest until it’s cool enough to handle. (Now is a good time to prepare vegetables.) Break apart the carcass and remove as much meat as you can from the bones, leaving the wings intact, reserving the bones, and discarding the skin.
3. Put the bones, wings, halved onion, garlic cloves, whole celery, bay leaves, and parsley sprigs in a large pot with 10 cups of water. Sprinkle with salt and pepper and bring to a boil. Put the skillet you used for roasting over medium heat and add the wine. Cook, stirring up the browned bits from the bottom of the pan, and pour the mixture into the large pot.
4. Reduce the heat so the liquid bubbles steadily and cook, stirring occasionally, until the liquid reduces by an inch or so and the stock is fragrant, at least 1 hour. Strain into a heatproof bowl, pressing on the vegetables to extract as much liquid as possible; discard the solids. Skim some fat from the top if you’d like and taste and adjust the seasoning. At this point, you can cool the stock and refrigerate for up to 5 days or freeze for several months.
— Recipe adapted from Dinner for Everyone