LEFTOVER-ROAST-CHICKEN-STOCK

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This time-honored example of kitchen thrift is ready when you are. Leftover Roast Chicken Stock, have it simmering away while you tend to another meal or are puttering around on a Saturday morning.

Provided by Kay Chun

Categories     Chicken     Onion     Celery     Carrot     Simmer     Boil     Gourmet

Yield Makes 6 cups

Number Of Ingredients 9

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

Steps:

  • 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.

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