Ultimate Homemade Chicken & Turkey Stock
Discover the secret to the most flavorful homemade stock with our Ultimate Homemade Chicken & Turkey Stock recipe! This labor of love requires two days but rewards you with a stock that's richer and more aromatic than anything store-bought. Begin by simmering a hearty mix of chicken pieces or leftover turkey carcasses on the stove to extract deep flavors. After a few hours, allow your stock to mellow in the fridge overnight, producing an amber jelly from the collagen that infuses the broth with incredible taste. The next day, a quick reheat allows easy straining for a silky smooth finish. This versatile stock can be used as a base for soups, sauces, and risottos, elevating everyday meals into gourmet experiences. Once you go homemade, you'll forget the days of canned broths! Ideal for freezing, portion into containers or ice trays for convenient use whenever you are in need. Enjoy the ultimate comfort that only a good stock can give!
N/A
Servings
33
Calories
8
Ingredients
Ingredients
Uncooked chicken pieces
4 lbs (Bone and skin on, or use 1 large chicken carcass with chicken pieces)
Large onions
2 (Do not peel; cut into large pieces)
Large unpeeled carrots
2 (Washed and left unpeeled)
Large celery ribs
2 (Cut in half)
Peppercorns
10-12 (Whole)
Garlic head
1 (Broken into cloves, skin on)
Salt
2 tablespoons (Adjust to taste)
Cold water
To cover all ingredients (Use enough to fill the pot)
Instructions
1
1. In a large stock pot, place the chicken pieces (or turkey carcass), along with the onions, carrots, celery, whole garlic cloves, peppercorns, and salt.
2
2. Fill the pot with cold water until it covers the ingredients and reaches about three-quarters full.
3
3. Cover the pot and bring the mixture to a full boil over medium-high heat.
4
4. Once boiling, reduce the heat to low and allow it to simmer gently. Skim off any fat or foam that rises to the top.
5
5. For the best flavor, transfer the mixture to a crockpot after about 1 hour of simmering on the stove. Set the crockpot to low and allow it to cook for an additional 8-12 hours.
6
6. After cooking, turn off the heat and let the stock cool to room temperature while the ingredients remain in the pot — do not remove any bones or vegetables.
7
7. Refrigerate the pot overnight. The next day, a rich gelatin will form on the top.
8
8. Once chilled, remove the solidified fat from the surface.
9
9. Gently reheat the stock just until it becomes liquid again, making it easier to strain.
10
10. Remove the chicken pieces and strain the stock using a large colander. For a finer texture, pour through cheesecloth if desired.
11
11. Allow the stock to cool completely before pouring it into freezer-safe containers or ice trays.
Nutrition Information
1g
Fat
2g
Carbs
4g
Protein
0.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients for the Ultimate Homemade Chicken & Turkey Stock?
The main ingredients are 4 lbs of uncooked chicken pieces or a turkey carcass, onions, carrots, celery, peppercorns, garlic, salt, and cold water.
How long does it take to make this stock from start to finish?
This is a two-day process: it involves simmering on the stove, 8-12 hours in a crockpot, and an overnight chill in the refrigerator.
Why should I leave the skins on the onions and garlic?
Leaving the skins on adds a deeper amber color and additional nutrients to the stock.
Do I need to peel the carrots for this recipe?
No, you can leave the carrots unpeeled; just ensure they are thoroughly washed.
Why is cold water used instead of hot water?
Starting with cold water helps to extract the proteins and collagen from the bones more effectively, resulting in a clearer and more flavorful stock.
How much water should I add to the stock pot?
Fill the pot until the water covers all the ingredients and reaches about three-quarters of the pot's capacity.
What is the benefit of using a crockpot for this stock?
Using a crockpot on low heat for 8-12 hours allows for a slow, gentle extraction of flavor and collagen without boiling the stock too vigorously.
Should I remove the bones before refrigerating the stock overnight?
No, leave the bones and vegetables in the pot while it cools and refrigerates to maximize flavor extraction.
Why does the stock turn into a jelly-like substance when chilled?
The jelly-like texture comes from the collagen extracted from the chicken or turkey bones, which is a sign of a high-quality, nutrient-rich stock.
How do I remove the fat from the homemade stock?
Once the stock has been refrigerated overnight, the fat will solidify into a hard layer on top, making it easy to scoop off and discard.
Why do I need to reheat the stock before straining?
Gently reheating the stock melts the gelatin back into a liquid state, allowing it to pass through a strainer or cheesecloth easily.
What is the best way to achieve a very clear stock?
For a finer texture and clearer appearance, strain the liquid through a cheesecloth after using a colander.
Can I use a leftover turkey carcass for this recipe?
Yes, this recipe is perfect for using a leftover turkey carcass instead of chicken pieces.
How many calories are in a serving of this stock?
There are approximately 33 calories per serving.
Is this stock suitable for freezing?
Yes, it is very freezer-friendly. You can freeze it in containers or even in ice trays for small portions.
What are some common uses for this chicken and turkey stock?
It serves as an excellent base for soups, sauces, gravies, and risottos.
How much salt is recommended for this recipe?
The recipe calls for 2 tablespoons of salt, though you should adjust this to your personal taste.
What setting should I use on my crockpot?
Set the crockpot to the low heat setting for the 8-12 hour cooking period.
Do I need to chop the vegetables finely?
No, the onions, carrots, and celery should be cut into large pieces as they will be strained out later.
How much protein does this stock provide?
Each serving contains approximately 4 grams of protein.
Can I make this stock entirely on the stove?
While the recipe suggests a crockpot for the long simmer, you can continue on the stove over very low heat if you monitor it closely.
How many peppercorns should I add?
Use 10 to 12 whole peppercorns for this recipe.
Should the garlic be peeled?
No, the garlic cloves can be left with the skin on; just break the head into individual cloves.
What should I do if foam rises to the top during the initial boil?
Use a spoon to skim off any fat or foam that rises to the surface during the first hour of simmering.
Is there any sugar in this stock?
No, this recipe contains no added sugar.
How much fat is in a serving of this stock?
There is approximately 1 gram of fat per serving.
What is the serving size for the nutritional information provided?
The serving size is not specifically defined, but the nutritional values are calculated per standard portion.
Does this stock contain fiber?
It contains a very small amount of fiber, approximately 0.3g per serving.
Why is this recipe called 'Ultimate'?
It is called 'Ultimate' because the two-day slow-cooking and chilling process results in a depth of flavor and body that store-bought stocks cannot match.
Can I add other herbs to this stock?
Yes, you can easily customize this by adding herbs like parsley, thyme, or bay leaves during the simmering process.