Chicken Stock, Turkey Stock Recipe

Name: Chicken Stock, Turkey Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds (2.3 kg) mixed chicken parts (necks, backs, Wings, and legs), preferably from grain-fed chickens, defrosted if frozen, rinsed and drained; 1 pound (455 g) turkey wings, optional (to add extra collagen, which lends rich, slightly sticky mouthful to the stock); 1 onion, unpeeled but with any moldy or spoiled skin removed and discarded; 2 carrots, peeled or carrot tops and tails (but not peelings, which will make the stock bitter); 2 ribs celery and/or celery root trimmings; 3 bay leaves; 1 teaspoon (18 g) coriander seeds; 1 teaspoon (2 g) fennel seeds; 1 teaspoon (1.7 g) peppercorns; A small handful of tender herb trimmings (parsley, dill, tarragon, thyme)

Servings: persons

5 pounds (2.3 kg) mixed chicken parts (necks, backs, Wings, and legs), preferably from grain-fed chickens, defrosted if frozen, rinsed and drained
1 pound (455 g) turkey wings, optional (to add extra collagen, which lends rich, slightly sticky mouthful to the stock)
1 onion, unpeeled but with any moldy or spoiled skin removed and discarded
2 carrots, peeled or carrot tops and tails (but not peelings, which will make the stock bitter)
2 ribs celery and/or celery root trimmings
3 bay leaves
1 teaspoon (18 g) coriander seeds
1 teaspoon (2 g) fennel seeds
1 teaspoon (1.7 g) peppercorns
A small handful of tender herb trimmings (parsley, dill, tarragon, thyme)

1
In a large stock pot, combine the chicken parts (and turkey winfs, if using) with 1 gallon (4 L) cold water.
2
Bring to a boil, skimming off and discarding the white foam impurities that rise to the surface.
3
Continue to simmer until the foam turns light brown and skim that away as well.
4
Add the remaining ingredients and bring to a boil again, skimming as necessary.
5
Reduce the heat to a bare simmer and cook, partially covered, for 6 hours, or until the chicken meat falls easily off the bones.
6
Strain through a sieve or china cap into a large, stainless steel bowl or another pot, discarding the solids.
7
In hot weather, place the strained stock into a sink full of ice mixed with water and cool for about 1 hour.
8
In cool weather, cool at room temperature.
9
Refrigerate overnight.
10
The next day, remove and discard any fat from the surface.
11
If desired, freeze the stock at this point.

1400

kcal

Calories

Fat

Carbs

210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds (2.3 kg) mixed chicken parts (necks, backs, Wings, and legs), preferably from grain-fed chickens, defrosted if frozen, rinsed and drained, 1 pound (455 g) turkey wings, optional (to add extra collagen, which lends rich, slightly sticky mouthful to the stock), 1 onion, unpeeled but with any moldy or spoiled skin removed and discarded, 2 carrots, peeled or carrot tops and tails (but not peelings, which will make the stock bitter), and more.

Yes, Chicken Stock, Turkey Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stock, Turkey Stock

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