Active Time

　　10 min

　　Total Time

　　2 1/4 hr

　　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.

　　

Ingredients

Makes 6 cups

　　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

　　

Step 1

Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.

　　

Step 2

Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

　　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.