2000s Recipes + Menus

Leftover-Roast-Chicken Stock

Makes6 cups
  • Active time:10 min
  • Start to finish:2 1/4 hr
March 2009
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.
  • 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
  • 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.
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