Best Homemade Chicken Or Turkey Stock Recipes
CHICKEN STOCK
Steps:
- Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
CHEF JOHN'S HOMEMADE CHICKEN STOCK
There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 13h40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 2.4 g, Cholesterol 19.8 mg, Fat 4.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 36.4 mg, Sugar 1.1 g
HOMEMADE TURKEY STOCK
I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.-Angela Goodman, Kaneohe, Hawaii
Provided by Taste of Home
Time 2h
Yield 3-1/2 quarts.
Number Of Ingredients 10
Steps:
- Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ROASTED TURKEY STOCK
When you're making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics - carrots, celery, onions - plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).
Provided by Julia Moskin
Categories soups and stews
Time 1h
Yield About 3 quarts
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
- Remove from oven and transfer pieces to a stockpot.
- Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
- Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
- Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
- Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
- Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
- Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 1 gram, TransFat 0 grams
CROCK POT CHICKEN OR TURKEY STOCK
I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!
Provided by PetsRus
Categories Stocks
Time 16h10m
Yield 6-7 cups
Number Of Ingredients 10
Steps:
- Preheat the crock-pot on high.
- Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
- Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
- Switch to LOW and cook for 12 or up to 24 hours.
- Strain, cool, skim of the fat, use the stock or freeze.
- If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
- Enjoy!
TURKEY STOCK
Make a great stock with the carcass and then create wonderful soups. The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up. I have soup made in the fridge so hubby can snack on it instead of junk.
Provided by Julia Monroe
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes. Strain stock through a cheese cloth and discard solids.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 11.7 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 452.8 mg, Sugar 5.2 g
HOMEMADE CHICKEN OR TURKEY STOCK
I have to watch my sodium intake so I always keep homemade stock in my freezer, even the lower-sodium brands in the store are too salty for my taste. This is a great 3 for 1 recipe because you get a great Roasted Chicken meal, a slew of chicken stock, & leftovers, all in one cooking. I use the leftover chicken to make a Chicken Enchilada Pie or chicken salad sandwiches.
Provided by Lynn Socko @lynnsocko
Categories Other Sauces
Number Of Ingredients 9
Steps:
- Place chicken or turkey in 18 qt. electric roaster, celery, onion carrots and a little poultry seasoning and sage. Cover completely with water. Turn roaster to 250°, cover and cook over night.
- Remove chicken or turkey from broth to cool. Take off skin, if desired, and pull off chicken. Divide and freeze in ziploc bags for later use. Once broth has cooled, place in large bowl and refrigerate overnite or for several hours so fat comes to the top. Skim off fat and divide and freeze broth in ziploc freezer bags or freezer containers.
- For smaller amounts use a 6 qt elec. roaster. Reduce amount of chicken and cut seasonings in half. You can also use a crock pot
- NOTE: You can also use the turkey bones after your Thanksgiving meal and any leftover turkey you might not want to keep. I also buy bone in chicken thighs and remove the bone myself saving over a $1 a lb. When I do this I save the bones in a freezer bag and freeze until I get a gallon or two bag of them, then I use them to make broth. If I have enough for my big roaster I use it, if not I use my small one.
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