How to: Homemade Chicken or Turkey Stock

You’ve probably hit the upper limit of turkey eating by this point eh?

Now that the drumsticks have been picked clean and that wishbone’s been cracked, it’s time to say farewell to those Butterball remains.

But first! We make stock.

I am rarely more pleased when I want to make a soup, stew or risotto and I discover homemade stock to use in the freezer.

Every time I roast a chicken or a turkey, I save the carcass to make stock.  If I don’t feel like making it immediately, or if I don’t have the other ingredients on-hand, I’ll freeze the carcass first and make it later.  I’ve even volunteered to take a chicken carcass home from a dinner party when I found out it was going to be thrown away! Too far you think?

If you’re a fan of the roasted deli chickens you buy at the supermarket, they work perfectly for this.  I use this brilliant roast chicken recipe that has never failed me and couldn’t be simpler.

Homemade stock truly makes a difference if you’re used to cans or tetra paks of broth or bouillon cubes.  The predominant flavours in your own stock will be chicken and vegetables, not salt.

Homemade chicken or turkey stock

Serves 8-10 cups stock
Prep time 10 minutes
Cook time 2 hours
Total time 2 hours, 10 minutes

Ingredients

  • 1 chicken or turkey carcass
  • enough cold water to just cover the carcass (12-16 cups)
  • 1-2 Medium yellow onions (washed and quartered - no need to peel)
  • 1-2 Medium carrots (washed and quartered)
  • 1-2 stalk celery (washe and quartered)
  • 2 dried bay leaves
  • 8-10 whole black peppercorns

Note

Keep in mind that your finished product will be unseasoned - allowing you to add as much or as little salt as you need when you use the stock.

Directions

1. Place chicken or turkey carcass in a large pot. If using turkey, use a sharp knife to cut carcass in to smaller pieces.
2. Add remainder of ingredients and cover everything with cold water.
3. Bring to a boil, then reduce heat to low and simmer for about 2 hours.
4. Do not stir, but skim and remove any scum that rises to the top with a large spoon.
5. Remove from heat and strain into a large bowl
6. Use immediate or portion stock out for freezing and later use.
7. Allow stock to cool completely and skim additional fat from surface
8. Transfer stock in to ice cube trays or freezer safe tupperware for later use

Erin

 

 

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