Heat a large pot over medium-high heat and add the olive oil.
Add the carrots, celery and onions and saute until the veggies begin to soften and take on colour.
Add the chicken carcass or chicken bone pieces and continue to saute for a few more minutes.
Add the wine and scrape up all the dark bits off the bottom of the pot.
Add the rest of the ingredients (parsley, lemon, tomato paste, salt and pepper, Worcestershire sauce, water) and stir to combine.
Bring the mixture to a boil over medium heat and then reduce the heat to low.
Simmer for 2-4 hours, but don't let the stock boil as it cooks (this will cause the stock to be very cloudy).
Let cool and then strain well. Skim the fat from the top of the liquid and pour into jars or freezer-safe containers. Store in the fridge or freezer until ready to use in your favourite recipes!