POULTRY STOCK: A ROUGH GUIDE

Pretty much every ingredient in the list below is optional—except the poultry bones and water, that is. If you want to make chicken stock, save bones and scraps in the freezer until there’s enough to make this batch size. If you’re using a turkey carcass, you may need to double the recipe!

By / Photography By Terese Allen | November 13, 2017

Ingredients

  • 3 to 4 quarts raw, roasted or leftover poultry bones (preferably ones with a little meat left on them)
  • 1 unpeeled onion, ends trimmed off, cut in half
  • 1 large carrot, peeled, root end trimmed off
  • 1 large celery stalk
  • A few fresh parsley or thyme sprigs, or both
  • 12-15 peppercorns
  • Cold water to cover

Instructions

Place bones in large, deep pot; cover by a couple of inches with cold water. Bring to gentle simmer, skimming off any surface scum that develops as the liquid heats up. Add the remaining ingredients after the first hour or two 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, preferably overnight. Spoon off congealed fat from the surface (or leave some for extra flavor, if desired). Stock can be stored in refrigerator 3-5 days or frozen in airtight containers for several months.

Ingredients

  • 3 to 4 quarts raw, roasted or leftover poultry bones (preferably ones with a little meat left on them)
  • 1 unpeeled onion, ends trimmed off, cut in half
  • 1 large carrot, peeled, root end trimmed off
  • 1 large celery stalk
  • A few fresh parsley or thyme sprigs, or both
  • 12-15 peppercorns
  • Cold water to cover
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