Leftover-Roast-Chicken Stock

30 Mar

Although I never snapped photos of the lovely chicken pair, I did save their carcasses for later use (yep – stuck ’em in a Ziploc in the fridge). I figured I’d better do something with them before they got thrown out. It’s currently simmering away. Smells delicious!

Chicken Water

Leftover-Roast-Chicken Stock

Makes 6 cups
  • Active time:10 min
  • Start to finish:2 1/4 hr
March 2009
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.
  • 2 chicken carcasses left over from roast chicken, any herbs in cavities discarded (I just threw them in there, herbs and all)
  • 1 onion, quartered
  • 2 celery ribs, chopped
  • 1 large carrot, chopped (if you can tell from my photo, I had the pre-chopped variety)
  • 1 head of garlic, halved crosswise
  • Scant 1/4 tsp black peppercorns
  • 2 thyme sprigs
  • 8 parsley sprigs including long stems (I don’t use parsley in any recipe – the Pope would have to be in town)
  • 4 qt water
  • 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 3 1/2 to 4 lb wings, necks, and backs from uncooked chickens.
  • Stock can be chilled up to 3 days or frozen up to 3 months.

Chicken Stock-ish

Any suggestions on what I should do with 6 cups of chicken stock?


2 Responses to “Leftover-Roast-Chicken Stock”

  1. PJ March 31, 2009 at 8:44 am #

    It’s nice to know that you hold the Pope in such high regard.

  2. Aunt Mimi March 31, 2009 at 4:36 pm #

    Hi Cath –
    I would freeze the stock in 1 qt. or 2 qt. containers to use later. This creamy polenta is really great with homemade stock (it’s good with store-bought as well..) And this mushroom soup benefits from the homemade stock.

    Creamy Polenta (from the Cafe Sebastienne cookbook)
    6 c. chicken broth
    1 cup cream
    1/2 lb. butter (can use less…)
    4 cloves of chopped garlic
    1 t. chopped rosemary
    3 cups of polenta (coarse ground corn meal – find with the specialty flours)
    1 cup of gorgonzola cheese (crumbled or chunked)
    salt and pepper to taste

    In a large saucepot over medium heat, bring broth, cream and burtter to a boil. Add garlic and rosemary. slowly start adding polenta – dtirring in the same direction – until polenta begins to thicken. Turn heat to low and continue stirring. Add Gorgonzola cheese. Season with salt and pepper. I have served this with lamb shanks or beef shanks or short ribs. It is good with the sauce that goes with those dishes – yum.

    Mushroom Bisque (NY Times Cookbook)

    1 lb. fresh mushrooms (domestic and/or wild)
    1 qt. chicken broth
    1 med. onion chopped
    7 T Butter
    6 T flour
    3 cups milk
    1 cup heavy cream
    1 t. salt +
    white pepper
    tabasco sauce
    2 T sherry (optional)

    Wash mushrooms and cut off stems. Slice six caps and reserve. Discard any dried ends from stems. Grind or chop remaining caps and stems very fine. Simmer, covered, in broth with onion 30 minutes.
    Saute reserved sliced caps in 1 T butter and reserve for garnish.
    Melt remaining butter in saucepan, add flour and stir with a whisk until blended. Meanwhile bring milk to a boil and add all at once to butter flour mixture, stirring vigorously with whisk until sauce is thickened and smooth. Add the cream.
    Combine mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco. Reheat and add sherry before serving. Garnish with sauteed sliced mushrooms.

    I would be happy to come for dinner…
    Love,Aunt Mimi

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