Leftover-Roast-Chicken-Stock
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 large
Carrot (chopped)1 tsp
Black PeppercornDirections:
1
Bring all ingredients to a boil in an 8-qt stockpot
2
Reduce heat and simmer, skimming foam occasionally, 2 hours
3
Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids
4
If you have more than 6 cups, boil to reduce; if less, add water
5
If using stock right away, skim off and discard fat
6
If not, chill stock (covered once cool) and discard fat after it solidifies
7
Bring all ingredients to a boil in an 8-qt stockpot
8
Reduce heat and simmer, skimming foam occasionally, 2 hours
9
Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids
10
If you have more than 6 cups, boil to reduce; if less, add water
11
If using stock right away, skim off and discard fat
12
If not, chill stock (covered once cool) and discard fat after it solidifies