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Chicken or Turkey Stock




Source of Recipe


from EDC & Ask the Cook
Break up your carcass into smaller pieces. Put in a cake pan if all will fit in it. Slow roast in oven (275 degrees F.) for 3-4 hours. You want the bones to brown. This will bring out the flavor and help color the stock.

Also, take an onion and slice into about 3 thick slices. You want the pieces to be very thick. Place these in a skillet with only very little oil. Turn heat on med-high/high and cook until onions are pretty much as dark as you can get them. Sometimes they burn but that is OK. This will add a nice color to your stock also. (I have also done tomatoes like the onion and put in stock if I am making a soup with tomatoes in it, like a minestrone. This adds a very nice flavor.)

Once you think you have the bones nice and (very, very, very) brown put them in a pot of water with some carrolts, celery, and the cooked onion. Just chunk everything, you won't be keeping the veggies. You can put the onion in the it is though.

Use about a 7 or 8 quart pot for one chicken carcass. Bring water to a boil and then reduce and keep it at a temperature to where it won't bubble up too much - just below simmer. As it cooks you will notice a foam forming on top. Skim this off with a large spoon periodically and throw away. This will give you a nice clear stock. I usually cook mine for about 2-3 hours. The more stock you make the longer you have to cook it. We used to make enough that it had to cook all night long. Usually, when it is done, there won't be any foam forming anymore. Taste it and see how the flavor is. There won't be any salt in it at this point so you are just checking for the chicken flavor.

Strain either through a very fine sieve or through your colander with several layers of cheese cloth. Let veggies fall in and everything. Pour until you get to the last of it then stop. On the very bottom there is usually "junk" kind of stuff so leave that in the pot. This "junk" will prevent your stock from being nice and clear.

Then, you can measure stock into 1 cup increments, pour this one cup into an ice cube tray, and remember how many cubes it takes to make a cup. Then store cubes, in your one cup increments, in plastic bags. Salt your stock as you use it because you may need it for some things that don't take as much salt, or any salt.

If you ever have a left-over smoked turkey carcass it makes the BEST broth you have ever had.