Leftover-Roast-Chicken-Stock

Ingredients for Leftover-Roast-Chicken-Stock

• 2 chicken carcasses left over from roast chicken, any herbs in cavities discarded

• 1 onion, quartered

• 2 celery ribs, chopped

• 1 large carrot, chopped

• 1 head of garlic, halved crosswise

• Scant 1/4 teaspoons black peppercorns

• 2 thyme sprigs

• 8 parsley sprigs including long stems

• 3.8L water

How to make Leftover-Roast-Chicken-Stock

Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.

Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 1450ml , boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.