A good broth is not a recipe so much as a habit. Every roast chicken leaves behind a carcass, and every carcass is four cups of something far better than anything sold in a carton. The bones carry the collagen, the vegetables carry the sweetness, and time does the rest of the work while you do something else.

Roasted garlic is what separates this from a plain stock. Smashed cloves go in whole and mellow out over the long simmer into something round and almost sweet, and a spoonful of Roasted Garlic Grapeseed Oil at the finish brings that flavour forward instead of letting it disappear into the pot.

Skim it, strain it, and cool it uncovered before it goes in the refrigerator. What you get is a clear, deeply savoury broth that works as a base for soup, a braising liquid for grains, or a cup on its own when someone in the house is under the weather.