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Spread the chicken scraps in a single layer on a baking sheet.

Lightly drizzle with oil and season with salt.

Roast in a preheated 400°F (200°C) oven for 1 hour, until deeply browned.

Transfer the roasted chicken parts to a large stockpot.

Pour about a cup of boiling water onto the hot baking sheet and scrape up all the browned bits (fond) from the bottom.

Pour the deglazed liquid from the pan into the stockpot.

Add enough cold water to the pot to cover all the ingredients.

In a dry skillet over high heat, sear the halved onions cut-side down until they are blackened.

Add the seared onions, carrots, peppercorns, thyme, and parsley to the stockpot.

Bring the pot to a gentle simmer over low heat and cook for 3 hours. Do not boil.

Carefully strain the stock through a fine-mesh sieve into a large container, discarding the solids.

Allow the stock to cool, then portion into bags or containers and freeze for later use.