Making Poultry Stock from Scratch

This is much easier than it has any right to be. It is also much tastier than just about anything you’ll ever find in a store.

I had two left over chicken carcasses from a little get together last weekend. We had a viewing of Mega Python vs Gateroid. Anyways, the movie starts with steroid injected chickens used to create monster reptiles, so roast chicken was the perfect thing to serve.

Take the carcass from a turkey or 2-3 chickens or any other mixture of poultry bones from animals that had a combined mass of about 10-14 pre-eatins.

Other ingredients:
2-3 large celery stalks
1 large onion, peeled and l sliced into about 4 chunks
12-15 whole black peppercorns
1 tsp salt
2 bay leaves
10 sprigs each of fresh parsley and fresh thyme (sometimes I use 1.5tsp of dried thyme put into some cheese cloth and tied up with the parsley)

Dump everything into a pot. Use about 12-14 cups of water to cover everything, smoosh it all down if you have to. Bring to a boil, and then lower to a simmer. Simmer, covered, for 2.5-3 hours. Discard all the chunks and strain the broth through a strainer with some cheese cloth placed atop. If you used a lot of the skin in the stock, you’ll want to refrigerate and then skim off the fat before using.


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