After Roast Chicken Stock

1. 1

   Place the chicken carcass in a stock pot.

2. 2

   Pour in enough water to just cover the chicken carcass.

3. 3

   Throw the carrots, parsnips, onion, and parsley into the pot.

4. 4

   Bring just to a boil, and immediately turn down the heat to 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.

5. 5

   Strain the stock through a sieve or colander. You can pick off chicken meat for another recipe.

6. 6

   Placed the stock in the refrigerator.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.