Making homemade chicken stock is incredibly easy and inexpensive, not to mention it's bursting with flavor and good-for-you nutrients. The next time you have a roast chicken (or buy a rotisserie chicken) for dinner, save the bones and give this chicken stock recipe a try!
Chicken or Turkey Stock
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Chicken and Turkey Stock
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Category
Stock, sauces, soups, dinner, broths
Cuisine
American, French
Author:
Rodney
Servings
4-5 quarts
Prep Time
20 minutes
Cook Time
6 hours
Homemade chicken stocks (and turkey too) lend a richness and complexity to dishes that the store-bought stuff simply can’t match. So if you find yourself with some leftover chicken bones from last night’s dinner and a little hands-off cooking time on your side, make a vat of stock to stick in the fridge or freeze for later.
Let Rosebud's help you make a delicious and nutritious stock that you can use in your next recipe and have the family wondering why dinner is so good.
Ingredients
MAIN INGREDIENTS
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3-4 pound Chicken/Turkey bones/carcass including necks and backs
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2 gallon filtered cold water
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8 ounces onion large dice, skins and roots included
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4 ounces celery large dice, leafy tops and roots included
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4 ounces carrots large dice, no need to peel
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2 whole cloves garlic
ROSEBUD'S SEASONING CHOICES (choose one)
TRADITIONAL STOCK SEASONING LIST
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1-2 Bay leaves
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¼ teaspoon dried thyme
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¼ teaspoon peppercorns, crushed
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8- parsley stems
Directions
Place bones/carcass in a stock pot and cover them in cold water. Bring to a boil. Reduce to a simmer and skim the impurities that rise to the surface during simmering.
Add the mirepoix (onion, celery and carrots) and the sachet (seasonings) to the simmering stock.
Continue simmering the stock for 5-6 hours. Should be reduced by ⅓-½ in volume.
Strain, cool and refrigerate or freeze.
After the stock has cooled in the refrigerator you can skim fat off the top if you choose. We prefer to leave the fat on top as it helps preserve the stock.
Recipe Note
- For a clearer stock you can skim any impurities that rise to the surface during simmering.
- Beef stock is made the same way as chicken stock but using beef bones. The best beef bones are back, neck and shank bones cut into 2-3 inch lengths.
- Roasting the bones in the oven before making the stock, especially beef bones adds depth of flavor and deeper darker color to the stock. Roast in oven at 375* turning occasionally to brown them evenly.
- Making stock from a roasted chicken carcass (after deboning) is a great way to get the most out of the chicken.
- If boiling/simmering a whole chicken to make chicken and noodles or chicken salad, debone the chicken and add the carcass back to a stock pot and follow the above recipe.
- Simmering the chicken bones for 24-48 hours with a little added Apple Cider vinegar will result in a bone broth. Bone broth is a broth used in recipes that helps heal the gut. See recipe on Bone broth (coming soon).
- Use different types of stocks in place of water in your recipes to add depth of flavor to your recipes.
- Stocks can be made from chicken and turkey bones, beef bones, veal bones, fish bones, shrimp shells and vegetables.
- Homemade stock is easy to make and taste so much better than store bought stock.
- Saving onion and garlic skins/peels, carrot and celery scraps for your next batch of stock instead of throwing in compost.
- Instead of throwing out bones after dinner, save them! We have a ‘bone bag' in our freezer all the time. If we eat bone-in chicken, steak, or pork, we take the bones off our dinner plates and put them into the bone bag. (Make sure to rinse off any sauce first.)