Growing up we always had a bag in the freezer where my mom would collect all kinds of interesting vegetable bits. She would save the ends of celery stalks, the ends of carrots, bits of unused onions, and even any leftover cooked vegetables and the water they were cooked in. She would toss all these frozen random veggie bits into the stock pot whenever she was making a bone stock. She would use this homemade broth to make soups, stews and sauces. The broth was always tasty, but it never tasted quite the same way twice!
I like to use my own bone stock, but I never developed the habit of saving my leftover veg bits like my mom did. …for two reasons, actually: one, I never have the room in my freezer; and two, I want to control the flavor profile.
I have developed this bone stock over time through trial and error. It’s now how I make all of my stocks: beef, chicken or turkey. I like the addition of both the dried mushrooms and the Korean radish – they each add a savory, rich, umami level of flavor to the stock. You end up with a deeply flavorful stock that can be a warm, satisfying drink sipped out of a thick mug on a cold day. Everything you make tastes SO MUCH better if you start with a really good stock. As a side note, with this stock on hand you are already halfway to making the world’s greatest, richest, most heavenly gravy.
Once the stock has cooled it has that great thick jelly consistency of a really good bone stock.
This freezes beautifully. It is so easy to freeze it into portions you know you will use. I buy these containers in bulk and use them to freeze stocks and soups all the time. Try freezing some in an ice-cube tray for small amounts, and use the cubes to thin out sauces or add additional layers of flavor to pasta or vegetable dishes.
Looking for ways to use up your stock? Try using it the next time you make couscous! Cheesy Couscous and Peas or Chicken and Couscous Curry Salad are good recipes to start with!
Poultry Bone Stock
Ingredients
- The bones of two roast chickens or one turkey
- 1 small Korean radish Peeled and cut into chunks. Picture a softball stretched out long: that is the size of a small Korean radish. They have a sweet, peppery, mild radish flavor.
- 1 large yellow onion Cut into chunks
- 2-3 carrots Cut into chunks
- 2-3 stalks of celery Cut into chunks
- 6 dried shiitake mushrooms Dried mushrooms have a very concentrated intense almost "meaty" flavor that adds tons of depth to your stock.
- 8 cloves of garlic Lightly smashed
- 3 bay leaves
- 2 Tbsp juniper berries These add an earthy, slightly tart and sharp citrus note to the stock
- 2 tsp whole black pepper corns
- 1 Tbsp kosher salt
- 3 gallons water or enough water to fill pot to 2 inches from top.
Instructions
- Prep all the ingredients! Don't worry about peeling the carrots or chopping the veggies up too fine.
- Add all of the ingredients to a large stock pot.
- Add chicken or turkey bones. Add the water.
- Bring to a boil.
- Reduce to a simmer and let it simmer covered for 10 to 12 hours. (I usually simmer mine overnight.)
- Remove from heat and allow to cool. Strain.
- Pour into a tightly-sealing container. Move to the refrigerator.
- When the stock is very cold the fat will solidify and is very easy to remove.
- Stock will keep in fridge for about a week, or in the freezer for up to 6 months.
Thanks!