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Chicken Or Turkey Stock

Holiday.Cook's picture
Ingredients
  Chicken wings/Turkey wings / other parts 2 Pound
  Water 64 Fluid Ounce (8 Cup / 2 Liter)
  Celery stalks 2 , cut into pieces
  Yellow onion 1 , quartered
  Bay leaf 1
  Thyme sprigs/1/2 teaspoon crushed dried thyme 3
  Fresh parsley sprigs 3 Large
  Lemon peel strips 2 (Each 2 Inch Long And 1/2 Inch Wide)
  Salt 2 Teaspoon (To Taste)
Directions

Rinse the poultry parts and place in a large saucepan with the water.
Bring to a boil over high heat, regularly skimming off the froth from the surface.
Reduce the heat to a simmer and add the celery, onion, bay leaf, thyme, parsley, lemon peel and salt.
Cover partially and simmer until the meat is falling from the bones, about 1 1/2 hours.
Remove from the heat and strain.
Let the stock cool, then refrigerate it in a container with a tight-fitting lid.
Just before using, lift off the fat from the surface of the stock.
You should have at least 6 cups stock.
If there is less, add water as needed.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Interest: 
Holiday
Ingredient: 
Turkey
Cook Time: 
20 Minutes
Servings: 
4

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