Stock Recipe (Chicken or Turkey)

We love stock. Kind of like Will Ferrell in Anchorman, I can often be heard walking around the kitchen saying “stock, stock, stock - I love stock.” And stock is so easy to make and light years better than anything you buy from the store PLUS it is super inexpensive as you are re-using the carcass. This recipe is a great Sunday project, small amount of prep time and a few hours on the stove will fill your house with an amazing aroma and end with a delicious product to use in all sorts of applications.

Chicken or turkey stock can be used in so many ways, here are a few of our favorites:

1. Soup (see our recipe for Turkey and Wild Rice)

2. Braising

3. Rice (substitute for water)

4. Stews

5. Sipping

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Homemade Turkey Stock

Prep Time: 15 minutes | Cook Time: 4 hours | Total Time: 16 hours

Yield: 6 quarts

Ingredients

• 16 lb Turkey Carcass *or Chicken

• Water

• 2 celery stalks

• 2 medium white onions

• 2 carrots

• 1 lemon

• 1 head of garlic

• 2 bay leaves

• 4-5 sage leaves

Process:

1. Place your turkey carcass into a large stock pot and cover with water. To note, you do not want to add excess water as this will dilute your stock. Bring the water to a boil and pre-heat the oven to 400 degrees.

2. Meanwhile, rough chop the vegetables. No need to be perfect here, just small enough to fit into your stock pot.

3. Roast your vegetables. On a sheet pan, place the onions, carrots, garlic and celery. Bake for 10 minutes at 400 degrees.

4. Add lemon, sage and bay leaves to stock pot. Once the vegetables are roasted, add them too.

5. Once the water boils in the stock pot, reduce heat to a medium-low and simmer for 4 hours. Tip: Over-stirring will produce a cloudy stock, so avoid a constant boil or stirring to much!

6. Remove stockpot from heat and let cool for at least 10-15 minutes.

7. Carefully strain the stock. We like to remove the large pieces first with tongs, then use a ladle and strain the rest.

8. Optional: Let your stock refrigerate overnight. In the morning remove the excess fat from the top.

9. Use or preserve! We are big fans of pressure canning our stock (see our tutorial here), but freezing is just as good.

We hope this recipe was easy and insightful for you all to follow along! Make sure to check out our blog on canning the end product and share us pictures on Instagram or Facebook! Thanks all and remember to “Stock n’ Roll!”

-Lucas and Beth

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