Leftover-Roast-Chicken-Stock
A rich and flavorful homemade stock made from leftover roast chicken carcasses, aromatic vegetables, and fresh herbs. Perfect as a base for soups, sauces, and other dishes.
6 servings
2 hr 15 min
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Ingredients
- •2 whole chicken carcasses
- •1 whole onion
- •2 ribs celery
- •1 whole carrot
- •1 head garlic
- •¼ teaspoon black peppercorns
- •2 sprigs thyme
- •8 sprigs parsley
- •4 quarts water
Cooking Instructions
- 1.
Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
120 min
- 2.
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.
15 min
