A stock pot filled with mushrooms, leeks, garlic, onion, carrots, and parsley for making roast chicken stock.

5 / 3 votes

Roast Chicken Stock

This roast chicken stock, made with a leftover chicken carcass and assorted vegetables, not only makes use of scraps, it tastes incomparably better than the stuff that comes out of a carton.

Prep Time10

Cook Time5 50

Total Time6

Course: Mains

Cuisine: American

Servings: cups

Calories: 88

Ingredients

▢ 1 or 2 roast chicken carcasses, skin and meat removed, plus any additional chicken necks, if you have them
▢ 1 medium onion, unpeeled, quartered
▢ 2 to 4 smashed garlic cloves, unpeeled
▢ 1 to 2 large carrots, washed and cut lengthwise into 2-inch (5-cm) pieces
▢ 1 to 2 stalks celery, washed and cut lengthwise into 2-inch (5-cm) pieces
▢ 1 teaspoon whole black peppercorns
▢ A handful flat-leaf parsley sprigs, and/or other savory herb sprigs, such as rosemary, oregano, marjoram, sage, and thyme

Instructions

Place all of the ingredients in a large pot and add enough cold water to cover by several inches.
Bring to a simmer over medium heat. Do not allow the stock to boil raucously. Reduce the heat to a bare simmer, which is to say, you want an almost steady stream of bubbles to lazily burble their way to the surface. Cook, skimming any scum that appears on the surface, until the stock is reduced and flavorful, which will generally take 2 to 3 hours for a light broth, or 3 to 6 hours for a richer broth.
Strain the stock into a large roasting pan, discarding any solids. If a pristine stock with a nice sheen is desired, strain it several more times. Let the stock cool to room temperature.
Transfer the stock to resealable containers and refrigerate for up to 3 days or freeze for up to 3 months.

Notes

What You Need To Know About Making This Stock From Anything

You’re using ingredients you might otherwise throw away: a picked-over roast chicken carcass; an odd carrot, celery stalk, or onion; a stray herb sprig or two. These are the basics, but making stock is an improvisational endeavor. If you like, add a chunk or two of peeled celery root, a coarsely chopped parsnip, a piece of Parmigiano-Reggiano cheese rind, mushroom caps or stems, a halved tomato or two, and/or a couple of whole dried chiles. The longer the stock simmers low and slow, the richer it becomes—make a light or rich brew, it’s up to you. A rich stock can always be stretched with a little water if you don’t have enough for a recipe.

Nutrition