Chicken or Turkey Stock

Chicken or Turkey Stock
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • Carcass and Neck from 6 - 7 pound chicken
  • 2 celery stalks, cut in half
  • 1 parsnip, cut in half
  • 2 carrots, cut in half
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or more, to taste
  1. Combine all the ingredients except for the salt in an 6 - 8 quart stockpot and generously cover with cold water. (If you have vegetables left over from roasting chicken, add them).
  2. Partially cover and cook over a medium flame until the mixture comes to a slow boil. Reduce heat to very low and cook, partially covered, for 3 hours. Do not let it boil during this time.
  3. Strain and refrigerate stock. Discard carcass and vegetables.
  4. When stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.