1 roast chicken frame, including bones, wings, skin, joints
2 brown onions, halved through the equator
2 spring onions, halved lengthwise
2 carrots, each cut into four lengthwise
1 garlic head, halved through the equator
1 red jalapeno, halved lengthwise
2 sprigs of coriander
3 fresh bay leaves
2 fresh thyme sprigs
1 tbsp apple cider vinegar
1 tbsp black peppercorns

In a large heavy-bottomed stockpot, cover the chicken with about 5cm water.
Bring to a simmer over medium heat and cook for 5 minutes.
Skim any foam or impurities that rise to the top.
Add the onions, carrots, garlic, coriander, bay, thyme, jalapeno, vinegar, peppercorns and stir to distribute evenly throughout the stock.
Continue simmering for two days, adding more water as necessary to keep the chicken and vegetables covered.

Remove the stock from the heat and let sit, undisturbed for about 20 minutes.
Set a medium mesh strainer over a container large enough to hold all the liquid, and strain the stock.
Discard the solids and allow the stock to cool completely.

Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.