Poultry Stock

This is a technique, not a recipe. Use what you have and what you like. Don’t toss the turkey carcass! Save the chicken bones!

My mother would never dream of throwing out the chicken or turkey bones. They automatically went into a stockpot after dinner was over. She would strip off all the meat  that was not consumed at the meal, tuck it away, and put the bones on to simmer.

No need to precook the vegetables. To your large stock pot, add any bones you have from any chicken or turkey dish. Toss in a couple of ribs of celery, a couple of carrots, a large onion, skins and all, chop everything up. Add a few crushed garlic cloves, also skins and all, and any other vegetable trimmings from the meal along with herbs of choice. Parsley stems? green bean trimmings? Add a couple of tablespoons of Bell’s poultry seasoning, a few bay leaves, crushed, and any other seasoning you like. Usually, I’ll add fresh rosemary and thyme.

Bring to a boil, reduce to simmer, cover and simmer or three or four hours, or even overnight. I usually do this in the oven overnight, but you can also tuck everything in a slow cooker!

When ready, strain and put into freezer containers, leaving out what you might need this week for a soup base or addition to other savory meal.

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