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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken/Turkey Stock Recipe

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This recipe for Chicken/Turkey Stock is from Cafe Kristy's Friends and Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bones from 2 chickens or 1 Turkey. I use leftover rotisserie or spatchcock bones.
2-5 Ribs of Celery
4 Large Carrots
1 Large Yellow Onion, cut into quarters
8-10 cloves of Garlic
5-6 Bay Leaves
2 T. whole peppercorns
Salt and Pepper to taste

optional ingredients:
Thyme
Rosemary
Sage
Directions:
Directions:
If using raw chicken bones, cook in the pan until browned; otherwise, add all ingredients into the pan (I use a 10-quart stock pan), cover with water, and simmer for a minimum of 6 hours.

Note: You can cut in ½ for less stock. Stock can be frozen in zip-lock bags, laid flat, or canned in a pressure cooker.

 

 

 

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