Preheat your oven to 400°F (200°C).

If using raw wings/backs/feet then roast on a baking sheet in the preheated oven for about 40 minutes to an hour or until they turn golden brown.

In a large pot, place the roasted wings/feet/backs/bones.

Cover with 3 liters of cold water or until they are fully submerged.

Bring the water to a boil over high heat.

As soon as it boils, reduce the heat to low, to a gentle simmer.

Let the stock simmer for 6 to 8 hours, allowing the flavors to meld and develop.

After the cooking time is up, strain the stock.

First, use a colander to separate the large pieces from the liquid.

Then strain it through a fine-mesh strainer to remove any small particles.

Allow the stock to cool down as quickly as possible, avoiding leaving it at room temperature for too long.

Once cooled, pour the chicken stock into a container or several containers, depending on your preferred portion sizes.

Store the stock in the refrigerator for up to a week. If you need it to last longer, you can freeze it for several months.