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Preheat the oven to 450°F and roast the chicken bones and backs until golden brown.
In a pot, add the bones, onion, carrot, celery, bay leaves, thyme, peppercorns, salt, and cover with water.
Bring to a simmer and cook for 6 hours on the stovetop or 12 hours in a slow cooker.
Strain the stock through a fine mesh strainer and store in containers.
Freeze or refrigerate the stock for later use.