Roast Chicken Stock

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 pieces
• 1 to 2 stalks celery, washed and cut lengthwise into 2-inch 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

Directions

1. Add the chicken bones, vegetables, peppercorns and herbs to a large pot, then pour in cold water until everything is covered by several inches. Set the pot over medium heat and bring it just to a simmer. Don’t let it tumble into a hard boil. Turn the heat down so the liquid barely moves, with slow bubbles making their way up now and then.
2. As the stock cooks, skim off any foam or scum that collects on top. Continue simmering until the liquid has concentrated and tastes good to you, usually 2 to 3 hours for a lighter stock, or 3 to 6 hours if you want something deeper and more robust.
3. Pour the stock through a strainer into a large roasting pan and throw away the solids. For a clearer stock with a polished look, pass it through the strainer a few more times. Leave the stock out until it reaches room temperature.
4. Pour the cooled stock into resealable containers. Store it in the refrigerator for up to 3 days, or freeze it for up to 3 months. First published November 19, 2012.