Trim and roughly cut <quantity>2</quantity> medium onions, keeping the peel

Trim and roughly cut <quantity>1</quantity> medium carrot

Place the onions and carrot in a large pot over low heat

Add <quantity>½</quantity> a bunch of torn parsley and extra virgin olive oil to taste. Mix to combine

Chop <quantity>1</quantity> whole chicken carcass into small pieces

Add the carcass to the pot and cook, stirring occasionally, until all the ingredients are deep golden brown

Cover with <quantity>3<unit>l</unit></quantity> of water and cook for 40m to extract the flavors

Strain it. The chicken stock is ready

Use it right away or freeze it for later preparations!