How to Make Chicken Stock (or Turkey Stock)
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Now that you’ve made the perfect roast chicken or the perfect roast turkey, and diligently saved the bones and bits, let’s get to making some chicken stock or turkey stock. Be cautioned that I am not a stock purist. This method will not yield a clear straight protein based consomme, instead it makes a delicious savory opaque stock.
TIP: Save your bits! When we have chicken or turkey with dinner, I always throw the bones into a large bag in the freezer for making stock later. The more bones your stock uses, the more rich and flavorful it will be. I also have a second freezer bag for vegetable bits. Carrot peels, celery tops, onion pieces, garlic husks and even the occasional apple go in!
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Chicken Stock
How to Make Chicken Stock (or Turkey Stock)
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Chicken Stock Ingredients
- Chicken bones from a previously cooked bird (I don’t make stock unless I have at least the equivalent of 2 carcasses, but if you’re making a small batch you could surely do less).
- Chicken bits (skin, neck, giblets, gristle and any other uneaten bits).
- Vegetable (and fruit!) bits.
- One onion, chopped in half (skip this step if you have a lot of onion from your bits bag)
- Five cloves garlic (skip this step if you have a lot of garlic from your bits bag)
- One tablespoon seasoned salt (skip this step if you are using a well seasoned bird)
How do you make chicken stock?
- Add your ingredients to a stock pot and cover with cold water.
- Bring to a boil and then immediately reduce to a slow simmer.
- Simmer for eight to twelve hours (make sure the pot doesn’t simmer dry, add a little bit more water as necessary)
- Strain twice, I strain first with a colander for the big pieces and a second time using my metal mesh strainer for the little bits.
- Allow to cool, then remove fat that has settled on top. Your stock should cool to a gelatinous state, this is due to the gelatin found in the bird’s bones and cartilage.
- Freeze or use!
What recipes use chicken stock?
Crack Chicken in the Instant Pot
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How to Make Stock from Chicken or Turkey Bones
How to Make Chicken Stock or Turkey Stock
Ingredients
- Chicken or turkey bones from a previously cooked bird I don't make stock unless I have at least the equivalent of 2 carcasses, but if you're making a small batch you could surely do less.
- Chicken or turkey bits skin, neck, giblets, gristle and any other uneaten bits.
- Vegetable and fruit! bits.
- One onion chopped in half (skip this step if you have a lot of onion from your bits bag)
- Five cloves garlic skip this step if you have a lot of garlic from your bits bag
- One tablespoon seasoned salt skip this step if you are using a well seasoned bird
Instructions
STOVE TOP
- Add your ingredients to a stock pot and cover with cold water.
- Bring to a boil and then immediately reduce to a slow simmer.
- Simmer for eight to twelve hours (make sure the pot doesn't simmer dry, add a little bit more water as necessary)
- Strain twice, I strain first with a colander for the big pieces and a second time using my metal mesh strainer for the little bits.
- Allow to cool, then remove fat that has settled on top. Your stock should cool to a gelatinous state, this is due to the gelatin found in the bird's bones and cartilage.
- Freeze or use!
INSTANT POT
- Add your ingredients to the inner liner of your vessel and cover with cold water.
- Cover and set to sealing. Cook on manual (high pressure) for at least 1 hour (or up to 3 hours). Allow for natural pressure release.
- Strain twice, I strain first with a colander for the big pieces and a second time using my metal mesh strainer for the little bits.
- Allow to cool, then remove fat that has settled on top. Your stock should cool to a gelatinous state, this is due to the gelatin found in the bird's bones and cartilage.
- Freeze or use!
Notes
Nutrition
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How to Make Chicken Stock (or Turkey Stock)
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Homemade stock is the best!
Terrific blog, by the way. Keep up the good work!
If you want extra clear stock, freeze it then let strain through a piece of muslin as it thaws. This will allow the clear liquid through, whilst leaving everything else stuck in the globules of fat, which will be too coagulated to go through the muslin.
this is great, I like seeing cooks using only fresh made stocks, I will use store bought but in a pinch only. Your soup looks so inviting. i will print the recipe always interested in new recipes.Thanks April
Chef Ernie
Alternately you can cook it on low for 12 hours in a slow cooker. I use 2 carcasses and 16 cups of water. I also clarify using Julia Child’s egg white method and freeze in 2 cup portions.
I make my “broth” in my crockpot. I cook for at least 18 hours…24 max. Then, I triple strain…collander, mesh then a cheesecloth. My broth is relatively clear after that. Rich and delicious as well! I put chicken bones in a gallon freezer bag and save until the bag is full. I do the same for beef bones. I don’t always have beef with bones, so when I want homemade beef broth I will buy soup bones (not always available) or use country beef ribs. I make a vegetable broth the same way. Save scraps and left overs. When the gallon bag is full I make broth. These broths are so much more flavorful than store bought.