Leftover Roasted Chicken Stock

Ingredients:

• 1 leftover roasted chicken carcass and any drippings or gelled consomme
• any leftover roasted veggies
• 2 medium carrots roughly chopped
• 2 stalks celery roughly chopped
• 1/2 red onion roughly chopped
• 3 fresh parsley sprigs
• 1 bay leaf
• 10 whole peppercorns or 4tsp ground pepper
• 6 cups cool water

Instructions:

• Place the chicken carcass, droppings and veggies in a large stock pot or dutch oven.
• Cover with water and bring to a boil. Reduce heat to a medium low, cover with the lid slightly askew to let a little steam escape and simmer for at least one hour and up to two.
• Remove the bones and vegetables with a slotted spoon or spider ladle, or if desired, strain the stock through a fine mesh sieve.