Name: How to Make Homemade Chicken or Turkey Stock
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 1 leftover roast chicken, (with all the meat removed) and any leftover drippings; 1 medium white or yellow onion, 12 ounces; 2 cups roughly chopped celery, 6 ounces; 2 cups peeled and roughly chopped carrots, 6 ounces; 2 bay leaves; 20 cups or 5 quarts of cold water

Ingredients

Scale

1 leftover roast chicken, (with all the meat removed) and any leftover drippings
1 medium white or yellow onion, 12 ounces
2 cups roughly chopped celery, 6 ounces
2 cups peeled and roughly chopped carrots, 6 ounces
2 bay leaves
20 cups or 5 quarts of cold water

Instructions

Place all the ingredients into a large stockpot in the order listed.
It’s important that the water is cold, if you start with hot water it ruins the clarity and flavor of the stock.
Bring the pot to a boil over high heat. As soon as it comes to a boil, turn the heat down to low. Skim off any greyish foam that rises to the surface during the next 5-10 minutes. Simmer the stock for 3-4 hours or until reduced by about 1/3.
Strain the stock into containers to cool, being careful not to burn yourself.
Use the stock right away or chill completely before freezing for a later use.

Notes

To make turkey stock you’ll need to multiply this recipe by 3 because the average turkey is 3x bigger than a chicken. If you don’t have a stock pot large enough to handle a turkey, you can also cut the leftover roast turkey in half once you’ve picked the meat off of it. Then you can use 2 smaller pots to make turkey stock in.