DIY: Homemade Chicken/Turkey Stock

by Shawnda on November 30, 2010

in DIY,Soup, Stew, and Chili

The worst thing about making chicken pot pie is de-meating the rotisserie chicken. It just might be the worst cooking-related task ever. I hate it more than I hate unloading the dishwasher. And that’s really saying something.

The best thing about making chicken pot pie is the chicken pot pie. (Duh.) The second best thing? Homemade chicken stock. A simmering pot of chicken and veggies makes your house smell really, really good – almost good enough to erase the nightmares of being wrist deep in chicken pieces. Almost.

Chicken stock is super easy to make. Throw the leftover chicken pieces into the largest pot you have, scavenge your veggie drawer for herbs and aromatics, and then cover it all with water. And then your house smells like Thanksgiving for two days. Or even better, it is Thanksgiving!

Some people leave Thanksgiving dinner with leftover dinner packaged to go home. I leave with the plastic wrapped turkey body and wings :)

Homemade Chicken or Turkey Stock

Homemade chicken or turkey stock is very easy to make.

Ingredients

  • Remnants of 1 large rotisserie chicken or turkey (skin, bones, and anything else that wasn
  • 1 large onion, peeled, halved and then quartered
  • 2 carrots, peeled and quartered
  • 2 sticks of celery, trimmed and quartered
  • 2-3 springs of rosemary and thyme
  • 1 bay leaf
  • 1 tsp black peppercorns

Instructions

  1. Place all ingredients in a large pot.
  2. Fill with enough water to come almost to the top of the pot (my pot holds a gallon/16 cups of water + ingredients).
  3. Simmer uncovered for 4-6 hours. Let cool to room temperature and then strain into a large pitcher or bowl.
  4. Refrigerate until cold enough for the fat to solidify.
  5. Scoop the fat from the stock, portion, and freeze if not using immediately.

Notes

Yields: 12 cups

Source: Confections of a Foodie Bride

Estimated time: 6 hours

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{ 6 comments… read them below or add one }

1 Sarah November 30, 2010 at 10:49 am

Wonderful!! Looking forward to taking my leftover bones and transforming them into liquid gold as well! After I make the broth I will make a big pot of soup for my small family to eat and then sharing some with a friend who just had a baby.. score for everyone!

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2 Sarah Crosby November 30, 2010 at 11:42 am

Glad you posted this… My husband and I are under the weather and are wanting chicken soup… this will be a great stock for the soup!

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3 Tara @ Smells Like Home November 30, 2010 at 11:58 am

love this, Shawnda! we just made a big pot of turkey stock last night (for turkey noodle soup tonight) and our ingredient lists are almost identical. Kyle was floored by how easy making stock is!

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4 Marie November 30, 2010 at 12:17 pm

I used leftover turkey to make stock for a turkey soup. I am really disappointed with the flavor, though. It is very mild. The recipe I used was very similar to the one posted. Did I not add enough spices? Does turkey just have a very mild taste? Thanks for any input!

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5 Jen @ BeantownBaker.com December 2, 2010 at 5:46 pm

I love making stock at home! It’s so easy.

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6 June January 8, 2013 at 3:58 pm

Marie, sometimes turkey broth is a little wimpy. What helps is if you roast or saute the bones first to get more flavor out of them.

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