poultry stock
Clean meat off the bones/carcasses of 2-3 chickens or one turkey – I do this as I use chicken, freezing the bones until ready to make stock.
Roast the bones for 45 min – 1 hr at 400F for brown stock.
Add bones to stock pot with:
1 yellow onion, peeled and quartered
1-2 cloves garlic, peeled
1-2 carrots, scrubbed and peeled if necessary
1-2 celery ribs
bouquet garni (thyme, parsley, & bay leaf tied together in cheesecloth)
8-10 peppercorns
Cover with water (several quarts). Bring to a boil, reduce heat to simmer for 3-6+ hours to reduce, depending on desired concentration. Discard foam/scum from surface of stock.
Once at desired concentration, remove solids with tongs. Filter stock several times through a fine sieve, roughly filtered stock is fine for rustic preparations, thoroughly filtered stick is necessary for delicate recipes.
Let cool and refrigerate/freeze as desired.
Bon appétit!
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