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Roasted Chicken Stock

  • Yield: 3 cups


  • 1 leftover roasted chicken carcass, breast and thigh meat removed
  • 2 large carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 whole garlic cloves, peeled
  • 1 large bay leaf
  • 2 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt


  • Combine all ingredients in large pot. Cover with cold water. Bring water to a boil over high heat. Reduce heat and simmer for 2 hours.
  • Strain stock through strainer or colander into a large bowl or pot. Press down solids to extract as much stock as possible. Reduce down to 3 cups stock. Let cool and refrigerate for up to a week or freeze.