How to Make Chicken Stock or Turkey Stock
Homemade Chicken Stock or Turkey Stock is the perfect way to use up those bits and pieces leftover from your Thanksgiving dinner!
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.
and fruit! bits.
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
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!
Calories are automatically generated. For best results calculate based on your exact ingredients.
How to Make Chicken Stock or Turkey Stock https://www.mamalovesfood.com/chicken-stock/