Poultry Stock


Do you still have chicken and turkey bones sitting in your freezer from the holidays? I did, and I was also gifted a beautiful new stockpot for Christmas, so I had to break that baby in.

Easter is here in just a couple days. Are you cooking? Make this stock in advance, and you can use it for nearly everything. Use it in soups, sauces, deglazing pans, baking whole birds, etc, etc, etc, etc.

This is super easy, but make sure you have a day to dedicate to watching your pot.

I like my stock peppery, and I like my stock a little spicy.

Poultry Stock 1

You Will Need

Yellow Onion – whole, cut into quarters
Large Carrot – whole, peeled and chopped
Leek – white part only, chopped
Green Onion – 3 pieces, green part only, chopped
Celery – 2 ribs, chopped
Fresh Thyme – 5-8 sprigs
Fresh Parsley – 10 sprigs
Bay Leaf – 2
Garlic – 4 cloves, smashed
Peppercorns – 10, whole
Hungarian Paprika – a small handful
Salt – to taste
Cold Water – enough to fill the stock pot, leaving about an inch; about 1 gallon
Various Chicken and Turkey bones:
– Chicken Legs (4)
– Turkey Leg (1)
-Turkey Wings, whole with skin on (2)
Note: I didn’t weigh my poultry bits, but a varied assortment works just fine. Skin and any leftover meat is absolutely okay to leave on. It’s a stock, don’t worry about making this perfect.

You Will Also Need

10-quart Stock Pot
Vegetable Steamer or Small Plate that fits in pot
Ladel or Wooden Spoon

  1. Place all of your poultry pieces in the bottom of the stock pot. Place all of the other ingredients except for the salt and paprika on top of the bones.
  2. Place an opened steamer or plate over the ingredients to gently hold them down in the pot.
  3. Cover all the ingredients with cold water, leaving about an inch from the top of the pot free. Place the lid on the pot.
  4. Turn your stove top on high, and cook until the water just begins to simmer. Remove lid.
  5. Turn the heat down to medium to maintain a consistent simmer.
  6. Simmer for at least 6 hours, removing any scum about once an hour. Add water as needed to keep ingredients submerged.
  7. Near the end of the cooking, add the paprika and salt. Taste, and add additional seasonings if needed.
  8. Strain the stock into a new container. Place uncovered in the refrigerator to cool immediately. Leave overnight.
  9. The next morning, remove any fat that has risen to the top.
  10. Can and store your stock in the freezer. You can also pour into an ice cube tray for easy use.

Poultry Stock 2

I made an Egg Drop Soup with my stock! Happy cooking 🙂

Poultry Stock 3


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