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!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings 4
Calories 86kcal
Author April Woods


  • 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


  • 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.


Calories: 86kcal