How to Make It
Preheat oven to 450°.
Arrange chicken drumsticks, carrots, and onion in a single layer in the bottom of 2 broiler pans or roasting pans coated with cooking spray. Bake at 450° for 30 minutes. Turn chicken over, and rotate pans on oven racks. Bake an additional 30 minutes or until browned.
Transfer chicken and vegetables to a 6-quart stockpot. Carefully discard drippings from broiler pans, leaving browned bits. Place 1 broiler pan on stovetop; add 2 cups water to pan. Bring to a boil over medium-high heat. Reduce heat; simmer 2 minutes, scraping pan to loosen browned bits. Carefully pour contents of broiler pan into stockpot. Repeat procedure with remaining broiler pan and 2 cups water.
Add remaining 12 cups water, thyme, parsley, and bay leaf to stockpot; bring to a simmer over medium-high heat. Reduce heat to low, and simmer gently 2 hours, skimming foam and fat from the surface occasionally. Strain stock through a fine sieve into a large bowl. Discard solids. Cover and chill stock for 8 hours or overnight. Skim solidified fat from surface of stock; discard fat.