Preheat fan-forced oven at 180 °C
Lightly coat chicken carcass in salt and pepper
Place carcass in deep roasting pan
Roast in oven for 15 minutes before flipping to roast for another 10
Pour water into roasting pan until it covers all the roasted juices and is approximately 2 cm deep
Leave in oven to roast for a further 60 minutes, while flipping roasting carcass at 15-minute intervals. Make sure water has not boiled out, and add water to original levels as required.
After the 60 minutes is up, transfer chicken carcass and all the water in the pan into a pot
Add the chopped carrot, white spring onion bits, strip of kombu and a further litre of water into the pot
See below section on Roast Chicken Winglets - Part 2
Boil soup on low heat for another 60 minutes. Allow soup to boil down further until enough soup is left for 2 bowls.
Make sure you taste the soup prior to serving, and if it lacks flavour, add salt and chicken stock powder as required