Leftover Roast Chicken Stock

chicken onion celery carrot simmer boil gourmet

Kay Chun

Makes 6 cups

Source

Ingredients

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 teaspoon black peppercorns

2 thyme sprigs

8 parsley sprigs including long stems

4 quarts water

Method

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.