Basic Chicken or Turkey Stock

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  • 4 pounds chicken or turkey carcass (bones), skin removed
  • 4 quarts cold water
  • 1 yellow onion, unpeeled and coarsely chopped
  • 1 pound carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 whole cloves garlic
  • 1 bay leaf
  • 2 whole black peppercorns
  • 1 fresh thyme sprig
  • 4 fresh parsley sprigs
  • 1 slice lemon


Place carcass and all other ingredients in a stockpot. Slowly bring to a gentle boil. Skim surface of water as foam rises to top.
Cook at a slight simmer, with lid ajar, for 2 hours.
Remove pot from heat. Use tongs or a slotted spoon to remove pieces of chicken/turkey.
Strain stock and pour into quart-sized containers. Cool, uncovered, in refrigerator. Skim off any fat that accumulates on top.
Cover tightly with a lid or plastic wrap. Stock will keep in refrigerator for three days, and may be frozen for up to six months for later use.

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