Poultry Stock from Left-Overs

Poultry Stock from Left-Overs
Poultry Stock from Left-Overs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cooked chicken or turkey carcass (skin and excueess fat remove or skinless poultry parts)

  • 4

    quarts cold water

  • 2

    ribs of celery with tender leaves

  • 1

    large onion, peeled, ends removed, sliced

  • 2

    medium size carrots, peeles and ends removed

  • 1/2

    teaspoon salt (optional)

  • BOUQUET GARNI

  • 4

    spring fresh parsley or 1/2 teaspoon dried

  • 1

    teaspoon thyme

  • 8

    peppercorns

  • 1

    bay leaft

  • 6

    whole cloves

  • Cheesecloth

Directions

Bring carass and cold water slowly to boil in 6-quart or larger soup pot and reduce heat at once. Simmer, uncovered about 1/2 hour. Remove scum. Add celery, onion, carrots and sald if desired. Continue to simmer, partly covered, 1 to 1 1/2 hours. During last half hour, add bouquet garni. (Bouquet garni should be bunched together into 4-inch square of doublt layer cheesecloth tired with cotton kitchen twine.) Strain broth, discarding vegetables and bouquet garni. Remove any chicken meat from carcass. Add meat back to broth if desired. Refrigerate broth overnight. In morning, skim and discard fat that floats to the top. Place in two-cup containers; freeze for up to 3 months. Keeps in refrigerator for 3 to 4 days. Makes about 4 quarts

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