How to Make Chicken Stock or Turkey Stock

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!