Chicken or Turkey Stock
When the meat has been removed from a roast chicken or turkey, you can make stock from the bones and trimmings to use in soup, or other recipes.
Break the carcass into several pieces; add any bits of meat and leftover gravy. Add neck and giblets if desired. Add a large carrot, scrubbed and cut into pieces about 2 inches (5 cm) long; a large onion, peeled and quartered; and a few celery leaves or a stalk or two of celery, scrubbed and cut into chunks about 2 inches (5 cm) long. Barely cover with cold water, and throw in about 6 each black peppercorns and whole cloves. Bring to the boiling point, and simmer for 2 ½ to 3 hours. Strain.
Remove any remaining meat from the bones, chop, and save for making soup or stew. Discard giblets and vegetables.
If you wish to concentrate the flavour, simmer the strained stock, uncovered, for another hour or more.
Use the strained stock to make soup. For turkey or chicken noodle soup, add chopped chicken or turkey, thinly sliced celery, and egg noodles. For turkey or chicken vegetable soup, add chopped turkey or chicken, chopped vegetables of your choice (such as carrots, celery, onion, peas) and rice or barley, if desired.
The stock can also be used instead of water, to cook rice, or in other recipes that call for chicken stock.
To freeze, pour cooled stock into straight-sided, wide-mouth bottles, leaving at least I inch (2.5 cm) headspace in quart (1L) jars. Plastic jars are less likely to break when frozen.
Information sources: Your Money’s Worth in Food, and So Easy to Preserve, Fifth Edition, Revised by Elizabeth L. Andress and Judy A. Harrison, Cooperative Extension, University of Georgia.