Homemade Poultry Stock
Homemade poultry stock is a gift that keeps on giving. Basic knowledge of making stock from scratch can enrich a variety of dishes and reduce food waste in the kitchen.
Ingredients
3 to 4 quarts raw, roasted or leftover chicken or turkey bones and scraps (preferably ones with a little meat left on them)
1 large unpeeled onion, ends trimmed off, cut in half
1 large carrot, peeled, root end trimmed off
1 large celery stalk, cut into 2 to 3 pieces
A few fresh parsley sprigs (optional)
12 to 15 whole peppercorns
Directions
Place bones in a large, deep pot; cover by a couple of inches with cold water. Bring to a gentle simmer, skimming off any surface foam that develops as the liquid heats up.
Add the remaining ingredients after the first hour or so of simmering. Continue simmering for a total of about 4 hours.
Strain the stock through cheesecloth into a large bowl. Cool it down and then chill it thoroughly, even overnight.
Spoon off congealed fat from the surface (or leave some for extra flavor, if desired). Stock can be stored in refrigerator 3 to 5 days or frozen in airtight containers for several months.
Suggestions
Note: This recipe was not developed for home canning. If you’d like to can your broth for longer storage, we recommend using instructions from reputable sources such as Ball or the National Center for Home Food Preservation.
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