Use this recipe to make French Chicken Tarragon.

Ingredients

　　3 pounds meaty chicken bones (a combination of wings, backs, and necks)

　　2 quartered medium onions

　　2 chopped carrots

　　1 chopped celery stalk

　　1 bay leaf

　　2 thyme sprigs

　　2 parsley sprigs

　　5 black peppercorns

　　Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley, peppercorns, and 6 quarts water in a large soup pot and bring to a boil. Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).

　　Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung.Buy the full book from Amazon.