Chicken Stock

1 carrot, peeled and chopped

1 large onion, peeled, halved, and sliced

1 stalk celery, chopped, including the leaves

1 tablespoon olive oil

1 tablespoon salt

1 whole head garlic, cut in half horizontally

1/2 teaspoon dried leaf basil

1/2 teaspoon dried leaf oregano

1/2 teaspoon dried leaf tarragon

1/2 teaspoon dried leaf thyme

1/2 teaspoon whole black peppercorns

2 pounds raw chicken bones, including carcass, necks, and feet (no fat or
skin, but bits of meat are okay), rinsed thoroughly in cold water

4 bay leaves

4 quarts water, cold or at room temperature