Homemade Roasted Chicken Stock
Place carcasses (meat removed) in a large pot. Add onion, 3 carrots, celery, garlic, parsley, thyme, bay leaf and peppercorns. Add water; bring to a boil. Reduce heat to maintain a gentle simmer; cook, uncovered, for 3 hours.Advertisement
Let stand 30 minutes. Strain the stock through a fine-mesh sieve into a large bowl; discard the solids. If you have more than about 5 cups of stock, transfer it back to the pot and continue simmering until reduced to 5 cups.
To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.
Analysis note: After straining and skimming, stock has negligible calories and nutrients.