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Stock – Chicken or Turkey

We make this stock with leftover roasted chicken or the turkey carcass. Store the carcass overnight, in a bag, refrigerated and start the stock the next day.
Son and Chef J recommended years ago, roasting the bones before adding them to the stock pot. It enhances the flavour of the stock, and you smell turkey cooking all over again the next day.
Half the recipe for chicken stock; including the simmering time and roast the bones for 30 minutes instead of 40.
Print Recipe
Course Soup
Cuisine North American

Ingredients
  

  • 32 cups water
  • Carcass of 15 – 19 pound turkey
  • 2/3 large onion cut in half, not diced
  • 4 medium Carrots cut in thirds
  • 6 Celery stalks cut in thirds
  • 3 – 4 small - medium whole Tomato’s fresh or *frozen
  • Handful of fresh Parsley sprigs
  • 2 large sprigs Rosemary
  • 10 sprigs Thyme
  • 4 bay leaves
  • 1 TBSP Whole Peppercorns
  • 1 TBSP Salt

Instructions
 

Three critical things about clear stock

  • Use cold water
  • Do not use a lid or cover
  • Do not under any circumstance stir the stock while simmering
  • Pre heat oven to 400 and line sheet pan with tin foil. Spread out the turkey carcass and roast for 40 minutes. When cool enough to handle add to a large stock pot.
  • Add all remaining ingredients to large stock pot. Bring to a boil and reduce heat to medium/low and simmer for 8 hours.
  • Let rest for 30 minutes and strain. Test seasoning. The stock will reduce by about half. Freezes beautifully.
  • *When I have a tomato that’s seen a better day, freeze whole and use it in soup pot.

Notes

This stock is delicious on it's own, when you are a little under the weather and then usually there has been no wine to accompany it.  It does however, make great stock for a Fondue with Broth.  Then pair the wine to the meat you have chosen.
Keyword Carrots, Celery, Chicken, Onion, Parsley, Turkey