Homemade Turkey or Chicken Stock

Homemade Turkey or Chicken Stock

What do you do with a leftover turkey carcass and pieces that you didn't use during Thanksgiving? Make turkey stock. This stock is simple and requires very little effort. Just dump the ingredients in a pot, boil, and reduce to a simmer. Use it in place of chicken stock in any dish or soup.
  • Prep: 30 min
  • Cook: 4 hours
  • Total: 4 hours 30 min
  • Yields 4-8 quarts
Homemade Turkey or Chicken Stock
  • ½ turkey carcass or 1 chicken carcass
  • Remove all usable meat from turkey and save for another recipe. Take remaining half carcass and place in a large stockpot. If you have a whole carcass, cut it in half and freeze the second half. You can reuse it to make another batch of turkey stock sometime within a few months of freezing. If using chicken, place entire carcass in large stockpot.
  • yellow onion, peeled and coarsely chopped
  • 3 carrots, quartered
  • 2 celery stalks, quartered
  • ¼ cup parsley, stems and leaves
  • 2 tablespoons thyme
  • 1 bay leaf
  • Place onion, carrots, celery, and spices in stockpot. Cover with cold water until all ingredients are submerged by one inch.
  • Bring to a boil over high heat. Reduce heat to medium-low to maintain a steady simmer.
  • Simmer for 4 hours, uncovered or partially uncovered. Skim off any foam that rises to the top.
  • Remove carcass and any veggies using a pair of tongs or a strainer. Strain remaining stock through a fine mesh strainer or cheesecloth.
  • Use stock immediately, or if you have excess stock, store in an air tight container in the refrigerator for up to one week.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/turkey-stock/).
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