Homemade Poultry Stock
Servings : 1 gallon or more
Calories : 86kcal
Ingredients
- free range poultry giblets, neck, wing tips, feet (optional but infuses additional gelatin), and bones (you can mix and match bones--I often throw chicken bones in when I make turkey stock for example)
- 2 whole bay leaves
- 2 stalks of celery with leaves, halved
- 1-2 carrots, peeled and halved
- 1 small yellow onion, peeled and halved
- 5 cloves garlic, gently smashed (but still whole) and peeled
- 2 tablespoons raw apple cider vinegar
- purified water
- 1 small bunch fresh thyme
- 1 bunch fresh parsley
Instructions
- In a stainless steel stock pot, add the chicken parts, bay leaves, celery, carrots, onion, garlic, and vinegar. Pour enough water to totally cover everything and then some (at least 5 cups worth of water). Put a heat safe (non-plastic) plate in the liquid over the ingredients to keep them submerged. Bring to a full-rolling boil. Cover, reduce the heat to low, and allow to simmer for 4 hours.
- After 4 hours, add the thyme and parsley (whole) to the stock and allow to simmer, covered, for one more hour.
- Strain the stock through a fine mesh sieve. Discard (or compost or otherwise use) the vegetables and herbs.
- Add salt and pepper to taste.
- Store the poultry stock in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1cup | Calories: 86kcal | Carbs: 8g | Protein: 6g | Fat: 3g
