Preheat the oven to about 500°F and place a rack in the lowest possible position (if you can roast on the floor of the oven, so much the better).
Combine the chicken and olive oil in a roasting pan just large enough to hold the chicken in one layer. Roast for about 45 minutes, stirring and scraping occasionally, until the meat is nicely browned. Add the remaining ingredients and stir once or twice, scraping, then return to the oven for about 20 minutes more, stirring once or twice.
Place the pan on top of the stove (careful—it will be very hot) and add 6 cups water. Bring to a boil over medium heat and cook for 30 minutes, stirring and scraping occasionally. Cool slightly, then strain. Use, refrigerate for 4 to 5 days (longer if you boil it every third day, which will prevent spoiling), or freeze.
