- 1 leftover roast chicken, (with all the meat removed) and any leftover drippings
- 1 medium white or yellow onion, 12 ounces
- 2 cups roughly chopped celery, 6 ounces
- 2 cups peeled and roughly chopped carrots, 6 ounces
- 2 bay leaves
- 20 cups or 5 quarts of cold water
- Place all the ingredients into a large stockpot in the order listed.
- It’s important that the water is cold, if you start with hot water it ruins the clarity and flavor of the stock.
- Bring the pot to a boil over high heat. As soon as it comes to a boil, turn the heat down to low. Skim off any greyish foam that rises to the surface during the next 5-10 minutes. Simmer the stock for 3-4 hours or until reduced by about 1/3.
- Strain the stock into containers to cool, being careful not to burn yourself.
- Use the stock right away or chill completely before freezing for a later use.
To make turkey stock you’ll need to multiply this recipe by 3 because the average turkey is 3x bigger than a chicken. If you don’t have a stock pot large enough to handle a turkey, you can also cut the leftover roast turkey in half once you’ve picked the meat off of it. Then you can use 2 smaller pots to make turkey stock in.