Homemade Poultry Stock

Name: Homemade Poultry Stock
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 1 gallon or more
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

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Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
1 gallon or more
Cuisine
American

Homemade Poultry Stock

Iris Warren

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This recipe stars beautiful, lean, nutrition packed poultry stock (also commonly called broth) complete with healthy drops of golden fat, spices, herbs, and veggies.

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Ingredients

Servings

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

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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.