Preheat the oven to 425°F. Lightly grease a roasting pan. Have ready all the ingredients for Poultry Stock, but quarter the onion and leave the celery and carrot in 2-inch chunks so they are easier to turn. Add the poultry and vegetables to the pan and roast, stirring occasionally, until everything is well browned, about 1 hour. Transfer to a stockpot. Carefully pour off the fat from the roasting pan, keeping the caramelized cooking juices. Add 1 cup water or white wine to the roasting pan and scrape up any browned bits. Add this liquid to the stockpot along with the herbs and spices called for in Poultry Stock and enough cold water to cover the contents. Simmer, strain, and cool as directed.