Hearty Roast Chicken Stock

Hearty Roast Chicken Stock

by 2 people

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Makes: 4 servings

Yield: 2 qt.

Prep: 5 mins

Cook: 2 hrs 30 mins

  • Bones, neck and any skin from two 3 1/2-to-4-lb chickens
  • 2 onions, quartered but not peeled
  • 2 ribs celery with leaves, cut into 2-inch pieces
  • 2 large carrots, cut into 2-inch pieces
  • 1/4 teaspoon whole black peppercorns
  • 1 bay leaf
  1. In a 7- to 8-qt. stockpot, combine all the ingredients. Top with 4 qt. cold water. Bring to a boil, then lower the heat and simmer until reduced by half, about 2 hours. Strain the liquid and discard the solids.
  2. Divide the stock and refrigerate, uncovered, until completely cool. Skim the fat from the top and discard. Cover and refrigerate for up to 1 week, or freeze for up to 3 months.