Turkey or Chicken Stock
You can create a flavorful chicken or turkey stock at home that tastes better than store bought
Ingredients
- Chicken or Turkey carcass and leg and thigh bones
- Chicken or Turkey neck, gizzard and heart
- 1 medium yellow onion Quartered
- 2-3 carrots Ends removed, peeled and rough chopped
- 2-3 ribs of celery washed and rough chopped
- Bouquet Garni Sprig of fresh thyme, fresh parsley stems, 1 bay leaf
Instructions
- Add the chicken or turkey carcass plus any leg, thighs and wings to a tall stock pot
- Add the bouquet garni and enough COLD water to cover
- Bring it slowly to a gentle simmer and keep it there, uncovered, for 3 to 4 hours, skimming off fat and scum from time to time. DO NOT let it boil!
- Strain the stock through a colander into a large bowl or pot. Discard all the solids
- Cool the stock as quickly as possible before refrigerating-ideally 1½ hours. One simple way is to fill a zip top bag with ice cubes, close and put into the cooling stock. Add more ice as it melts in the bag. Once the stock has reached a temperature around 50℉ you can refrigerate until chilled through. **NOTE: Never put hot stock in the refrigerator or freezer. The heat of the the stock will raise the temperature of the fridge and compromise the other foods
- Once the stock is completely chilled you can easily remove any fat that has congealed on the top of the stock
Tried this recipe?Let us know how it was!