Chicken stocks must be done with raw bones, not with already cooked bones. Do not recycle your turkey - it is not safe!
Prep Time10 minutesmins
Cook Time2 hourshrs
Chill Time1 dayd
Total Time2 hourshrs10 minutesmins
Ingredients
Yield: about 12 cups (3 liters)
1tablespoonbutter
1.5tablespoonsvegetable oil
4poundschicken bones
14cupscold water
1teaspoonrock salt
1mediumcarrot
1mediumleek,white part only
1stalkcelery
1mediumonion
1sprigthyme
4smallbay leaves
2sprigsparsley,with leaves
12wholeblack peppercorns
1footbutcher's string
1piececheesecloth,8 inches x 8 inches
Instructions
Prepare the bones:
Make sure that the chicken bones are fresh, pink, and shiny. Remove the excess fat from the bones. Rinse them under cold running water for 10 minutes. Strain the bones.
Prepare thec aromatics:
Peel the carrot, and wash and cut the vegetables into 1 inch thick cubes. Prepare the Bouquet Garni; place the bay leaves, thyme, parsley and black peppercorns, on a piece of cheesecloth. Fold it into a small bundle and tie it with a double knot.
Cook the Chicken Stock:
In a stockpot, heat the butter and vegetable oil at low temperatures. Add the small Mirepoix of vegetables. Sweat for 10 minutes on low heat. Add the chicken bones, Bouquet Garni, and salt. Cover with cold water.
Make sure that all the ingredients are covered with the liquid. Stir and bring to a boil on high heat. When the stock boils, reduce the heat and simmer. After 5 minutes, skim the surface of the stock to remove any foam/scum. Continue to cook for about 2 hours, frequently skimming excess foam and grease from the surface.
Strain the Chicken Stock:
After cooking, strain the chicken stock through a fine strainer. Cool and refrigerate overnight. When the stock is cold, you can remove the excess fat more efficiently.
Video
Notes
Optional: Add mushroom trimmings to enhance the flavors!