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.
1carcass from roast chicken, meat removed and shredded
2carrots, quartered (or ahandful of baby carrots)
2 stalks celery15-20black peppercorns
1headgarlic, split in half horizontally
Ahandful of parsley sprigs
Enough water to cover everything by about an inch, probably about 8-10cups
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 any foam that accumulates as the stock simmers. Let the stock cool to room temperature, strain it, and refrigerate or freeze. You’ll use some of it in the other recipes in this chapter.
While you don’t have to make stock right after you roast the chicken, I always find it best to do right away, or I’ll never find the time to get around to it.