Leftover-Roast-Chicken-Stock

Leftover-Roast-Chicken-Stock

Info

Rating
Calories
34.0
Protein
1.0
Sodium
40.0
Fat
3.0

Description

This time-honored example of kitchen thrift is ready when you are: Have it simmering away while you tend to another meal or are puttering around on a Saturday morning. Just looking at it in the refrigerator or freezer will make you happy, secure in the knowledge that you can put a terrific meal on the table in no time at all.

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

Directions

  1. Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
  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.

Tags

    Chicken Onion Celery Carrot Simmer Boil Gourmet
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