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
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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.
- Keywords
- kay chun,
- poultry,
- soup,
- cook smart
Magazine
Birds in Hand
Roast chicken is the utility infielder of practically everyone’s culinary repertoire. Popping two of them in the oven at the same time gives you dinner for four and provender for three more great meals.
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