1lbleftover roasted chicken carcassthis is an approximate amount, includes leftover meat, bones, and skin
1/2onionchopped, peeled or unpeeled
2clovesgarlicpeeled and smashed
2carrotsunpeeled, roughly chopped
2celery stalks and topsroughly chopped
1sprig eachrosemary, thyme, and parsleyuse what you have, can substitute dried herbs too
1/2tspground black pepperor whole peppercorns
water to cover
Place the chicken carcasses in a 2-quart heavy duty saucepan.
Add vegetables, herbs, and seasonings.
Fill the pan to the top with water and make sure the bones and vegetables are submerged.
Cover the pot and bring to a boil over high heat.
Once the water starts to boil, reduce the heat to simmer and cook covered for 4 hours. Stir occasionally and use a spoon to remove any foam that forms on top of the stock. Add additional water if needed to keep the bones and vegetables submerged.
Pour the stock, bones and all through a strainer into a clean bowl and discard the solids.
When the stock has cooled, use a spoon to remove any accumulated fat off of the top.
Store covered in the refrigerator for up to 4 days, or up to 3 months in the freezer.
Sharon's Expert Tips:
This recipe for homemade chicken stock is more of a guide than an actual recipe. The ingredient amounts don't have to be exact, and the vegetables and herbs that you add can be different according to what you have on hand. Experiment with different combinations.
You can use raw chicken, but since I always make this chicken stock using leftovers, my chicken is cooked. I do think the flavor is richer with chicken which has been roasted but you can use what you have on hand. I've even made chicken stock with leftover fried chicken bones.
If you have more leftovers, simply use a larger pot and increase the total amount of vegetables, herbs, and seasonings proportionately.
Don't worry if your chicken stock congeals when it's cold. This simply means you rendered a lot of gelatin from the bones, and the more it resembles jelly the deeper your flavor will be. It will melt when you heat it up.
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