Chicken or Turkey Stock

In spite of the fact that I think homemade stock is superior to canned or boxed, in truth, I only make this  stock when I have made a chicken or a turkey for dinner and have leftover carcass to use. I usually use it when I am making chicken soup, for that is when it matters most.

Chicken or Turkey Stock
Prep time: 
Cook time: 
Total time: 
Serves: About 10 cups
  • Carcass and neck from 6 to 7 pound chicken or turkey
  • 2 celery stalks, cut in half
  • 1 parsnip, washed and halved
  • 2 carrots, washed and halved
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Cold water, to cover
  • 1 teaspoon kosher salt or more, to taste
  1. Place all the ingredients, except the salt, in a stockpot and generously cover with cold water. Cook, partially covered, over medium heat until the mixture comes to a slow boil. Lower the heat to very low and continue cooking, partially covered, for 3 hours. Do no let it boil again.
  2. Strain and discard the solids. Transfer to a large container, cover, and refrigerate up to three days. When the stock has completely cooled, skim and discard the hardened fat. Add salt to taste. Free up to six months.