Leftover-Roast-Chicken-Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 cups
- 4 quarts water
- 1 onion, quartered
- 2 thyme sprigs
- 1 head of garlic, halved crosswise
- Carbohydrate 0 g(0%)
- Cholesterol 14 mg(5%)
- Fat 3 g(4%)
- Fiber 0 g(0%)
- Protein 3 g(7%)
- Saturated Fat 1 g(4%)
- Sodium 46 mg(2%)
- Calories 41
Preparation 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 6 cups, 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. Cooks' notes:•In place of roast-chicken carcasses, you can use 31/2 to 4 lb wings, necks, and backs from uncooked chickens. •Stock can be chilled up to 3 days or frozen up to 3 months.
Preparation 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 6 cups, 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. Cooks' notes:•In place of roast-chicken carcasses, you can use 31/2 to 4 lb wings, necks, and backs from uncooked chickens. •Stock can be chilled up to 3 days or frozen up to 3 months.
