How To Make Chicken Or Turkey Soup Stock

I had no idea how easy it is to make turkey or chicken soup stock! After you've enjoyed a turkey (or chicken) dinner, use the carcass and other leftovers to make a delicious batch of stock.

You'll feel great, knowing that you haven't wasted anything - and knowing that you have a supply of tasty stock in the freezer just waiting to be used in a recipe.

This recipe can be easily modified. Use the vegetables I've suggested, or throw in whatever you have handy. (Note: there are some vegetables that shouldn't be used. See "Tips" below.)

I freeze soup stock in 2 cup/500 mL batches, either in freezer bags or in plastic containers.

When you feel a cold coming on, warm up some stock and sip it from your favorite mug. Just the thought of warm chicken stock makes me feel better when I am feeling sick!



Check that you have these staples at home

  • in the cupboard

    • bay leaves

  • in the fridge or freezer

    • onions
    • carrots
    • celery

Get out your equipment

  • Essential

    • a large soup pot with a lid
    • a cutting board and sharp knife
    • a colander or other metal strainer




    The recipe

    1 chicken carcass

    2 onions, peeled and quartered

    2 carrots, thickly sliced

    2 stalks of celery, thickly sliced

    2 bay leaves

    After you've eaten your chicken dinner, remove any remaining meat from the bones - or not, as you choose. (Leaving some meat on the bones will flavor your stock nicely.)

    Put the entire carcass into a large soup pot.

    Add enough cold water to cover the carcass.

    Add the onions, carrots, celery and bay leaves.

    Bring to a boil. Lower heat, cover, and simmer for at least 1 hour (up to 4 hours).

    Strain the stock. (Discard all of the solids.)

    Cool the stock as quickly as possible, uncovered.

    Freeze or refrigerate it.



    Substitutions

    • Use a turkey carcass instead of a chicken carcass.

    Ideas for making this recipe your own

    • Add whatever spices and vegetables you have on hand (except for those listed below).

    Tips

    • Don't use tomatoes, eggplants, bell peppers, asparagus, cabbage, broccoli, cauliflower or Brussels sprouts.

    • After the stock has cooked, and before you strain it, remove most of the bones and solids. Sturdy kitchen tongs work well for this job.




    If you enjoy this soup stock recipe, you may also like these other stock recipes: