1Wash chicken, discard the liver and roughly chop the heart, gizzard and neck; add to hot oil in a deep soup pot. Over high heat, stir occasionally until cooked.
2Quarter the onion and add to the pot. Continue cooking until chicken is VERY brown, but not burnt. Add in 1 cup of water, and stir and scrape all of the brown bits from the bottom of the pot (deglaze).
3Roughly chop remaining veggies and add to the pot. Add the rest of the ingredients, including the chicken and water enough to cover. Bring to a boil, skim off any foam, set lid askew and reduce heat to simmer. Chicken will be done in about 1 hour.
4Remove it from pot, cool to touch. Remove meat to fridge; put skin and bones back into pot. Continue simmering 4-5 hours, adding more water when needed.
5Cool a bit before staining into a large bowl; put uncovered stock in fridge overnight. The fat will rise to the top and harden, you can then just lift it off easily. Underneath will be the vitamin-rich and delicious broth I was talking about. You can stretch it by adding water or canned broth. Freeze it in ice cube trays for insta-sauce!