Robust Chicken Broth | Intense Flavor from Roasting

Preheat the oven to 220 °C top/bottom heat.

Remove the skin from the chicken carcasses and set aside. Chop the carcasses into smaller pieces, spread them on a baking sheet, and roast in the oven until golden brown.

Meanwhile, cut carrots, celery stalks, and leek into approximately 0.5 cm cubes. Finely chop onions and garlic.