Dad. At Home.

Chicken or Turkey Stock

Ben Hartung

Chicken or Turkey Stock

Bone to water ratio is 1:2. Example 2kg chicken bones to 4L of cold water
Print Recipe
Servings: 1.5 L broth
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 kg chicken or turkey bones (raw or cooked)
  • 2 L cold tap water
  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery stocks, diced
Spice Bag
  • 3-5 springs thyme
  • 3 bay leaves
  • 6 springs parsley
  • 20 peppercorns, cracked
  • 1/2 teaspoon white pepper

Method
 

  1. In a large pot, add bones and cover with cold water. Bring to a boil over high heat. Reduce to low heat. Let the impurities and fat float to the top and strain off, about 10 minutes
    2. Pre-cooked bones will have fewer impurities than raw bone.
    Cooked bones will have a darker and more flavourful both and raw bones.
  2. Add the vegetables and cook for 3-4 hours, uncovered
  3. 30 minutes before the both is done, add the spice bag and stir every 5 minutes.
  4. Strain the broth and use to make your soup.
    5. If you are saving the birth for later, you need to cool it as soon as possible. Make an ice bath in the sink and place the strained brown in the ice bath, stirring often to reduce the temperature quickly, then transfer to the refrigerator.