After Roast Chicken Stock

• Roast chicken carcass
• 2 or 3 Carrots, halved
• 2 Parsnips, halved
• 1 Onion, peeled
• 1 handful Parsley, washed but not chopped
• Pepper, to taste
• Salt, to taste
• Water

1. Place the chicken carcass in a stock pot.
2. Pour in enough water to just cover the chicken carcass.
3. Throw the carrots, parsnips, onion, and parsley into the pot.
4. Bring just to a boil, and immediately turn down the heat to simmer for about 3 hours. When the stock has taken on a golden color, turn off the heat and let sit. Add salt and pepper to taste.
5. Strain the stock through a sieve or colander. You can pick off chicken meat for another recipe.
6. Placed the stock in the refrigerator.
7. After a few hours or even overnight, you can de-fat the stock by placing a paper towel over the fat that has risen to the top of the stock. The fat will stick to the paper towel, and you will be left with a beautiful amber, clear broth. You can freeze or use immediately in another recipe.

chicken carcass, carrots, onion, handful parsley, pepper, salt, water

Taken from food52.com/recipes/3513-after-roast-chicken-stock (may not work)