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Prep time
15 minutes
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Cook time
3 hours
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Serves
2 quarts
Author Notes
When I was a little girl, my grandmother liked to have my help in the kitchen all the time. We ate our family meals at her house because my mother worked the evening shift as a nurse. Grandma always had a stock pot on top of the stove ready to go. After a meal of roast chicken, she would place the carcass in the refrigerator and say to me, "You know what you will be doing in the kitchen after school tomorrow!" She used her stock as a basis for all sorts of soups, sauces, and gravies she made. This is the very simple recipe she used, and I have added a few ingredients to her original stock recipe. —Bevi
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Ingredients
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Roast chicken carcass
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2 or 3
Carrots, halved
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3
large celery stalks (with leaves if you have them)
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1
yellow onion, unpeeled and washed and helved
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1 bunch
Parsley stems, washed but not chopped
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Pepper, to taste
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Salt, to taste
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Water
Directions
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Place the chicken carcass in a stock pot.
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Pour in enough water to just cover the chicken carcass.
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Throw the carrots, celery stalks, onion, and parsley into the pot.
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Bring to a simmer, and continue on simmer for about 3 hours. When the stock has taken on a golden color, turn off the heat and let sit. Add salt and pepper to taste.
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Strain the stock through a sieve or colander. You can pick off chicken meat for another recipe.
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Placed the stock in the refrigerator.
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After a few hours or even overnight, you can de-fat the stock by placing a paper towel over the fat that has risen to the top of the stock. The fat will stick to the paper towel, and you will be left with a beautiful amber, clear broth. You can freeze or use immediately in another recipe.
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