Name: Leftover Roast Chicken Stock
Cook time: 10 min
Total time: 2 1/4 hr
Yield: Makes 6 cups
Ingredients: 2 chicken carcasses left over from roast chicken, any herbs in cavities discarded; 1 onion, quartered; 2 celery ribs, chopped; 1 large carrot, chopped; 1 head of garlic, halved crosswise; Scant 1/4 teaspoon black peppercorns; 2 thyme sprigs; 8 parsley sprigs including long stems; 4 quarts water

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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.

Cooks' notes:

•In place of roast-chicken carcasses, you can use 31/2 to 4 lb wings, necks, and backs from uncooked chickens.
•Stock can be chilled up to 3 days or frozen up to 3 months.

Recipe notes

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