Chicken Stock.

I like stock, and find perfecting the flavor and clarity to be the equivalent of a true artist drawing a perfect circle with the ease of no worries and muscle memory.  Bone out and skin a chicken, cut the back bone into chunks, and leave the leg pieces whole.  On sheet tray place skin in a pile, reducing as much surface area as possible so it will render while the bones roast, creating an amazing lipid to be used throughout the making of the stock.  Once the bones are amazingly roasted, remove the bones, and reserve the chicken fat in a bowl.  Deglaze the roasting pan with aromatics and liquor, flambe, reserve.  Heat chicken fat in skillet and saute vegetables until nice - do not season with salt, as this draws out the moisture, which we want for the flavorful stock (and moisture hinders browning niceness).  In a clean pot, combine vegetables, chicken bones, aromatics (star anise, konbu, roasted shallots, bay leaf, lemon grass, cilantro, corriander seed, etc.) and a little salt.  Bring to simmer, and stay constant with steady simmer, skim and degrease the top with meticulous attention; these impurities degrade the final palate portrait.  Strain, reduce until desired thickness, then season.  Or, if too busy keeping up with the "Jones's", you can buy it in a can designed by a guy in a lab coat from industrial chickens harvested by migrant workers.  A simple decision of taking time to make pure stock, affects the world.