Heat about a tablespoon of Olive Oil in a stock pot.
Brown chicken backs on both sides.
Season with 1/2 teaspoon each of salt and ground black pepper.
Add onions, carrots and celery and chicken scraps.
Saute for about a minute.
With the heat on high, pour in about 2 quarts of water and bring to a boil.
Skim any foam or scum that floats on top.
Then lower the heat and let simmer gently for 4-5 hours or more.
The longer you simmer it, the more dense and flavorfull it will be.
Cool to room temperature before straining.
Transfer stock into freezer safe containers.
Discard the solid part.