Roast Chicken Stock

Name: Roast Chicken Stock
Prep time: 5 min
Total time: 3 h
Yield: Servings: Makes 2 quarts of stock
Cuisine: United States
Ingredients: 1 onion, quartered; 1 carcass from roast chicken, meat removed and shredded; A handful of parsley sprigs; Enough water to cover everything by about an inch, probably about 8-10 cups; 2 stalks celery 15-20 black peppercorns; 2 carrots, quartered (or a handful of baby carrots); 2 bay leaves; 1 head garlic, split in half horizontally

Preparation info

Servings: Makes
2 quarts

Difficulty
Easy
Ready in
3 hr

Appears in

Love Your Leftovers

By Nick Evans

Published 2014

About

I try to make this stock as soon as possible after roasting a chicken. I normally shred the chicken off and get this simmering as I eat dinner.

Ingredients

1 carcass from roast chicken, meat removed and shredded
1 onion, quartered
2 carrots, quartered (or

Americas
United States
Stock
Spicy
Gluten-free

Method

After you’ve had a roast chicken meal and shredded the leftovers, you’re going to be left with bones, small bits of meat, fat, and cartilage. Immediately toss all of these items into a large pot along with the onion, carrots, celery, peppercorns, bay leaves, garlic, parsley, and water.
Bring this to a simmer and cook, partially covered, for about 3 hours. Skim off