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Monday, June 24, 2013

Nellie: Homemade Chicken/Turkey Soup Stock


1 chicken or turkey carcass (or use the bones from chicken pieces, left over from dinner)
turkey or chicken broth left over from roasting (if you have it)
1 large onion, coarsely chopped
2-3 carrots, chopped
2-3 stalks of celery, chopped
1-2 heads of garlic 
(separated into individual cloves; there is no need to remove the skins) 
(use only if you like garlic)
salt and pepper

Wash and coarsely chop all the vegetable. There is no need to discard the ends or tops; use them as well.

Place the carcass in a large oven proof dish (or use the pan that the chicken/turkey was roasted in). Add all the vegetables and the garlic around the carcass.

Bake the carcass on low heat (250-300 degrees) for several hours, 3-4 hours. The vegetables and carcass will become quite brown; this is what gives the stock a nice brown color and a wonderful rich taste.

Allow everything to cool enough that it can be handled easily.

Place every thing (including any grease and crispy bits from the bottom of the pan) into a large stock pot along with some salt and pepper, and cover with water. Add any left over broth from roasting. Boil for several hours, until the broth has a nice brown color. Add water as needed to keep the bones and vegetables covered with water.

Strain out all the bones and vegetables and place the remaining water back on the stove and cook down until the broth is a rich brown.

Allow the pot to cool enough that you can place it in the refrigerator.

Refrigerate over night.

Next day, skim all the fat from the top, and then store in the freezer until you are ready to make soup.


This stock can be used in any number of recipes. It is especially good when making rich brown soups or gravies. If you want more of a clear soup, do not bake the bones and vegetables before they're boiled.

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