Leftover-Roast-Chicken-Stock |
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Prep Time: 10 Minutes Cook Time: 125 Minutes |
Ready In: 135 Minutes Servings: 6 |
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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.
3. Cooks' notes: In place of roast-chicken carcasses, you can use 31/2 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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