Line a baking pan with aluminum foil or parchment paper.

Cut chicken in half lengthwise. Brush halves on both sides with olive oil and rub them with seasoned salt. Refrigerate 1 hour (or up to 6 hours).

Preheat oven to 350°F.

Set chicken halves in prepared pan, cut sides down. Place in preheated oven and bake 40 minutes or until juices run clear. Let cool.

Transfer chicken to a platter. Discard skin. Remove meat from carcass and set meat aside for the soup or another use.

Using paper towels, carefully blot up excess fat from juices remaining in the pan. Then scrape juices and browned bits from the pan and pour them into a large stockpot.

Place chicken carcass in stockpot. Add 6 cups chicken broth, carrot, celery, onion, garlic, thyme and bay leaf.

Cover stockpot and simmer on very low heat 20 minutes. Strain stock, removing bones, vegetables and spices.

If not used immediately, let stock cool to room temperature and refrigerate in a sealed container up to 3 days. Freeze up to 1 month.