Take the chicken carcass along with any skin and extra leftover meat. Break up the bones. Place it on a parchment-lined baking tray. Drizzle the entire thing with the oil, and season with seasoned salt, pepper, and onion powder.
Bake in the oven for approximately 45 min to an hour. The bones should dry out and get brittle. After letting the bones cool, put into a stock pot and cover with enough water to cover the bones about one inch. Add the minced garlic and any extras you may have, and bring the ingredients to a boil.
Lower heat and simmer on low for 6 – 8 hours. Watch for water evaporation, and top up if this happens.
After the time is complete, cool slightly and strain broth into a colander that is over a pot big enough to hold the liquid. You may choose to strain the broth a second time with a fine sieve to strain out any small bits.
Notes
If you have some old carrots, onions or celery in the fridge, add those to the stock pot with the chicken. It will add extra flavor and the vegetables won’t be eaten so it doesn’t matter if they are a bit soft and wrinkly.