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.
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2
chicken carcasses left over from roast chicken, any herbs in cavities discarded
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1
onion, quartered
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2
celery ribs, chopped
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1
large carrot, chopped
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1
head of garlic, halved crosswise
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Scant 1/4 tsp black peppercorns
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2
thyme sprigs
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8
parsley sprigs including long stems
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4
qt
water
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Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
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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.
