Basic Poultry Stock

Basic Poultry Stock

Serves: 4

  • 1 whole carcass of chicken/turkey or 2 to 3 pounds of the bony parts from other poultry source
  • The BasicsVinegar – The acid from the vinegar helps to break down the bones releasing more calcium and minerals into the stock for optimum nutrition.

    Mirepoix – French term for mixture of carrots, onion and celery. It is used as the base for most traditionally prepared soup recipes

    Bouquet garni – French term for a bundle of herbs, typically including rosemary, thyme and parsley

    4 quarts filtered water

  • 1-2 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • 1 large onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 celery sticks coarsely chopped
  • 1 bunch of fresh herbs
  1. In a large stock pot, heat olive oil over medium heat. Combine the mirepoix and sauté for 5 minutes.
  2. Add the apple cider vinegar, water, and carcass and/or poultry bones. Make sure liquid is covering all the ingredients.
  3. Bring liquid to a simmer over medium heat for 4 hours. The longer you the stock, the richer and more flavorful it will be.
  4. 10 minutes before you remove your stock from the heat, add in your bouquet garni.
  5. Remove whole poultry pieces with a clotted spoon. Strain the stock into a large bowl and scoop any congeals or fat that rise to the top.
  6. Reserve the stock in covered containers such as 1 ½ liter or 1 gallon mason jars with 1 ½ inch room from the top. Store in your refrigerator for up to 5-7 days or in your freezer for up to 6 months for quality freshness. You can pull out your frozen stocks and set in a water bath at room temp for 2 hours to be thawed and ready for use.

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