- Bones and scraps from 1 roasted chicken
- 2-3 carrots, roughly chopped (no need to peel)
- 1 onion, quartered (no need to peel)
- 2-3 celery stalks, roughly chopped, including leafy green tops
- Double handful fresh parsley
- 1 Bay leaf
- Preheat oven to 425°F. Spread bones and carrots, onions, and celery on a rimmed baking sheet. Roast until nicely browned but not burnt, about 30-40 minutes.
- Put the roasted bones and vegetables in a large saucepan or small stockpot and cover with cold water until covered—about 6-7 cups. Add bay leaf and parsley and bring to a slow boil. Lower heat and simmer uncovered, removing any froth or foam that rises to the surface with a small spoon. Continue to simmer for two hours, partially covered.
- Turn oﬀ the heat and let the stock cool for 30 minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Strain the stock through a ﬁne sieve and discard the vegetables left behind. Strain one more time.
- Cool overnight in the refrigerator to allow the fat to rise to the surface. The next day, skim the fat and portion the stock into containers for freezing.
An Oldways recipe