Quick Chicken Stock (made with leftover carcass)

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This rich and flavorful stock is made with little effort. It is nourishing, nutritious, and so much better than store-bought!

Prep Time5

Cook Time2 10

Cool Time1

Total Time3 15

Course: Building Block, Soup

Cuisine: American

Keyword: Broth, Chicken, Chicken Stock, Easy, Healthy, Make-ahead, Vegetables

Servings: cups

Author: Nicole

1 leftover carcass including wing and leg bones if available from a roast 3 ½-4 pound chicken with garlic and thyme
1 medium onion halved, skinned and root end trimmed; keeping it in tact
1 medium carrot peeled and cut into quarters lengthwise
1 medium celery stalk trimmed and cut into quarters lengthwise
3-4 fresh flat-leaf parsley stems
1 teaspoon whole black peppercorns
8 ½ cups water
Kosher salt to taste

In a large stock pot, brown the leftover carcass and other bones over medium high heat, turning occasionally, until browned on all sides, about 5-7 minutes. Add the vegetables, parsley and peppercorns. Allow the vegetables to sear for 2-3 minutes. Add the water and bring to a boil. Reduce the heat to a simmer, cover and cook for 2 hours. Season to taste with kosher salt. Allow the stock to cool for at least 1 hour.
Strain stock through a fine-mesh strainer or a strainer lined with cheese-cloth, into a large container; discard solids. Let stock cool to room temperature then refrigerate to allow any fat to solidify.(Alternatively, you can refrigerate the stock with the bones and vegetables overnight and then strain the stock.)
Stock can be refrigerated and covered for up to 2 days, frozen for up to 4 months or canned for at least 6 months or up to a year. Enjoy!