Poultry Bone Stock
A rich, deeply-flavored bone stock that will work in any of your recipes. …or even tastes great warmed up and sipped straight from a mug.
Servings Prep Time
9quarts 20minutes
Cook Time Passive Time
10-12 hours 3hours
Servings Prep Time
9quarts 20minutes
Cook Time Passive Time
10-12 hours 3hours
Ingredients
Instructions
  1. Prep all the ingredients! Don’t worry about peeling the carrots or chopping the veggies up too fine.
  2. Add all of the ingredients to a large stock pot.
  3. Add chicken or turkey bones. Add the water.
  4. Bring to a boil.
  5. Reduce to a simmer and let it simmer covered for 10 to 12 hours. (I usually simmer mine overnight.)
  6. Remove from heat and allow to cool. Strain.
  7. Pour into a tightly-sealing container. Move to the refrigerator.
  8. When the stock is very cold the fat will solidify and is very easy to remove.
  9. Stock will keep in fridge for about a week, or in the freezer for up to 6 months.