Leftover Roast Chicken Stock

Ingredients · for 6 (scales to your household)

• 2 Chicken carcasses (leftover) not counted
• 1 Onion, quartered not counted
• 2 Celery ribs, chopped not counted
• 1 Carrot, chopped not counted
• 1 head Head of garlic, halved not counted
• 1/4 tsp Black peppercorns not counted
• 2 Thyme sprigs not counted
• 8 Parsley sprigs not counted
• 4 quarts Water not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.