How to make my own Chicken/Turkey Stock?!


Question: Got a ton of leftover turkey and would like to make a nice soup. I'm not crazy about canned broths and stocks and would like to make my own. Could someone tell me how to go about doing this? Thanks.


Answers: Got a ton of leftover turkey and would like to make a nice soup. I'm not crazy about canned broths and stocks and would like to make my own. Could someone tell me how to go about doing this? Thanks.

Very easy. Take a pot of water and put the turkey bones in it and cook it.

To make a good soup while you're at it, add vegetables such as carrots, celery, fennel, onion, any kind of greens (escarole, swiss chard, cabbage, mustard greens. [I like to put an some broccoli rabi in soup stock]), with the turkey bones and some turkey meat . Season with garlic, salt, pepper, basil, and thyme, and let it cook on a medium heat for perhaps a half hour. Add a little tomato sauce to make the broth a little orange-colored if you want to give it a nice color and flavor (and make it Italian style). Then remove the bones and turkey remains that you wouldn't eat (that you used to make broth) the put in more leftover turkey meat.

In a separate pot, boil some soup pasta such as orzo or tubettini (or even tortellini) and when it is just a little undercooked, add it to the soup and let the soup sit for a few minutes. Serve with good Italian grating cheese.

You need to boil the bones in water with some salt.

Well, I think that the best stock comes from a slow boil using the carcass(bones and such). You can also add celery, onions, carrots, and cook the crap out of it (for hours) then strain out all of the solids. Add salt too. Then you will have a yummy broth.

I take the meat off the bones of baked chick or turk. toss the bones into the stock pot and cover with water. Simmer til stock is half as much. Strain out the bones and toss into trash can. I use a rather large wire strainer for this. Tiny bones need to be caught.

Then season the stock the way you want. You can also put in celery, onion, carrot while you are cooking the bones. and cook them down to mush. But this may be the flavor you find objectionable.

Put the stock into fridge to chill, skim the fat off if you are allergic to fat.

i make mine with bone in meat and all my favorite veggies salt, pepper and good olive oil..boiled slow until the whole smells like grandmoms

1 pound bones/meat to 3 quarts water

per each pound bones/meat, use one small carrot, one comparable size piece of celery, one small onion, chop them all roughly.

per each pound bones/meat, one bay leaf, few sprigs fresh thyme, few sprigs fresh parsley.

salt

I recommend starting early in the day. The longer it's cooked, the more flavor it will have (you should probably cook at least 8 hours.)

Large pot, put in cold water (I'm assuming it's already been cooked) and bones and put it on a low heat. Add some salt, maybe 1/4 tsp. per pound of bones/meat (helps to draw out flavor components, you will season whatever you make with the stock later.)

Let it come to a bare simmer, just barely bubbling, maybe around 1 or 2 or warm on the burner setting, and let simmer. All the while, skim the scum that comes to the surface, greyish/white foamy stuff. After 4 hours add the bay leaves. In another 2 hours add the vegetables and herbs. If you get too low on liquid, add more water. Don't forget to skim the scum the whole time.

Strain the stock. You should yield around 1 quart/pound of bones/stock. Degrease (spoon off the fat floating on the top. Or, if you plan to use it in the future, you can chill it and the fat will solidify at the top, very easy to remove.

BTW, I like Swanson's low sodium chicken stock in the carton, it is a good product.

place chicken carrot onion celery garlic salt pepper in large pot cover with water cook start high then lower to a simmer after it is blowing. two hours may be till carrots are soft. if you don't want chicken mush remove it after ten to twenty minuets





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