When I have a leftover roast chicken, I use it to make my own chicken stock. An easy way to make stock basically for free is to start with a boil bag. Save unused onions, carrots, celery and parsley in a bag in the freezer for the next time you make stock. The amounts will not be exact, but this recipe doesn’t need to be exact.
1 chicken carcass
2 cloves garlic
12 cups water
Combine all ingredients in a large stockpot. Bring to a boil, then lower to a strong simmer. Continue cooking, uncovered, for about 2 hours.
Strain the stock and refrigerate in a covered container until chilled. Spoon off any fat that has collected at the top of the container. If not using immediately, measure into freezer bags in 2 cup intervals.