LEFTOVER ROAST CHICKEN STOCK

By BobD

Ingredients

• YIELD 6 CUPS
• 2 chicken carcasses left over from roast chicken, any herbs in cavities discarded
• 1 onion, quartered
• 2 celery ribs, chopped
• 1 large carrot, chopped
• 1 head of garlic, halved crosswise
• Scant 1/4 tsp black peppercorns
• 2 thyme sprigs
• 8 parsley sprigs including long stems
• 4 qt water

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Bring all ingredients to a boil in an 8-qt stockpot.

Reduce heat and simmer, skimming foam occasionally, 2 hours.

Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

COOKS' NOTES:
In place of roast-chicken carcasses, you can use 3 1/2 to 4 lb wings, necks, and backs from uncooked chickens.

Stock can be chilled up to 3 days or frozen up to 3 months.