I recently bought a couple of rotisserie chickens for a quick family favorite (Chicken Broccoli Divan). After cutting away most of the breast meat I decided to make a nice chicken stock to reserve for the next time I made soup. I particularly like this recipe — I was able to substitute chicken carcasses for the chicken bones, it uses roasted vegetables, doesn’t require a lot of prep, it uses the stems of the parsley leaving the rest for other uses, and I was able to use the bottom end of the celery and save the tops. . . . And of course, I picked through to salvage as much chicken as I could for sandwiches or the pups.
CHICKEN STOCK (Yields about 1 Quart)
- 4 pounds chicken bones, chopped
- 3 large onions, quartered
- 1/2 head celery, coarsely chopped
- 2 large carrots, coarsely chopped
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 bay leaves
- 1/4 cup whole peppercorns
- Small bunch flat-leaf parsley, stems only
- 6 sprigs fresh thyme
- Preheat oven to 450 degrees F.
- Combine onions, celery, and carrots in a pan; toss with oil and season lightly with salt and pepper. Roast until the vegetables are a rich golden brown, about 30 to 40 minutes.
- Place the chicken carcasses and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours.
- Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half, skimming the scum that rises to the top with a ladle every 20 minutes.
- Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.