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
Chicken and Turkey Stock
Rodney
4-5 quarts
20 minutes
6 hours
American, French
Stock, sauces, soups, dinner, broths
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
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3-4 pound Chicken/Turkey bones/carcass including necks and backs
2 gallon filtered cold water
8 ounces onion large dice, skins and roots included
4 ounces celery large dice, leafy tops and roots included
4 ounces carrots large dice, no need to peel
2 whole cloves garlic
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1-2 tablespoons Sassy Salt
1-2 tablespoons Herbes de Provence
1-2 tablespoons SOS
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1-2 Bay leaves
¼ teaspoon dried thyme
¼ teaspoon peppercorns, crushed
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.