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Poultry Bone Stock

Name: Poultry Bone Stock
Prep time: 30

(2 votes, average: 4.50 out of 5)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

When you feel sick, chicken soup is one of the most comforting, nourishing dishes you can eat, and a good chicken or turkey bone stock is always the starting point. This recipe uses the... remains of the Thanksgiving turkey. If using cooked chicken or turkey, before you start, be sure to remove any seasoning you may have used from the carcass, like whole lemons or stuffing — they can overpower the stock. The recommended soup vegetables below will add enough extra taste.

1 chicken or turkey carcass
1 medium onion, peeled
3 garlic cloves
1 large carrot, scrubbed, topped, and tailed
1 rib of celery, cut in half
4 sprigs of parsley
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon sea salt, or to taste

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Nutrition Facts

Calories

36 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

0 g

Sugar

0 g

Fiber

0 g

Protein

5 g

Sodium

38 mg

Directions

Put the carcass into a large pot and cover with cold water.
Stick the cloves into the onion. Cut the carrots in half, and then into quarters lengthwise.
Put the onions, carrots, and celery in the pot with the chicken bones. Add the bay leaves, peppercorns, and 6 quarts of cold water. Bring to a boil and add 1 teaspoon sea salt, partially cover, and reduce the heat to low. Simmer for 1½ - 2 hours or until the bones have fallen apart. If you have a pressure cooker, an hour of cooking in the pressure cooker is equal to 3-4 hours simmering on the stove.
Strain the stock through a fine sieve into a clean pot and bring to a boil and reduce by about one quarter. Taste stock for salt, strain again into a container and chill in the fridge.
Remove any yellow fat that has formed on the top of the stock. Store in the fridge and use within 3 days or store in the freezer.

Chef Tips

This recipe is incredibly useful, not to mention thrifty. Stock can be frozen in small quantities for easy use. Pour the stock into quart size re-sealable plastic freezer bags, 2 cups at a time, and freeze flat in your freezer compartment, so that you can easily break off a piece of stock if you only need to use a little in a sauce or stew. Alternatively, you can fill an ice tray with stock to make frozen cubes which are excellent for flavoring stir fries and sauces.

You can keep chicken stock for around 3 months in the freezer. When freezing all foods, always mark the bag with the date frozen, the amount, and what it is.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.