Basic Poultry Stock
- 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
- In a large stock pot, heat olive oil over medium heat. Combine the mirepoix and sauté for 5 minutes.
- Add the apple cider vinegar, water, and carcass and/or poultry bones. Make sure liquid is covering all the ingredients.
- Bring liquid to a simmer over medium heat for 4 hours. The longer you the stock, the richer and more flavorful it will be.
- 10 minutes before you remove your stock from the heat, add in your bouquet garni.
- 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.
- 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.