This time-honored example of kitchen thrift is ready when you are: Have it simmering away while you tend to another meal or are puttering around on a Saturday morning. Just looking at it in the refrigerator or freezer will make you happy, secure in the knowledge that you can put a terrific meal on the table in no time at all.
•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.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 6 cups
Ingredients
Preparation
Step 1
Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
Step 2
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.
