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 |