CHICKEN OR TURKEY STOCK
The process for making chicken or turkey stock is the same. Generally, I will use 2-3 chicken carcasses (that I have froze from roasted chickens) or a 10-15 lb. Turkey carcass. It is so worth it to make healthy, homemade stock! You can also freeze the broth in ice-cube trays – to add to sauces, gravies, or freeze in quart jars for soups.
2-3 chicken carcasses or 10-15 lb. Turkey carcass (from roasted birds)
1 large onion-cut in quarters
2 chopped celery stalks
4 cloves garlic
2 carrots cut into 1 inch pieces
(you can also add extra vegetables you have on hand –green beans, zucchini etc.)
2 or 3 bay leaves
a handful of fresh parsley
enough water to just cover the bird.
(if there is a fair bit of meat left on the bones, I remove that first - refrigerate and return to the pot to heat through once the soup is finished)
I place everything into a large stock pot and add water - up to the top of ingredients on medium high heat. As the stock begins to simmer, remove the foam that surfaces with a spoon and discard. Turn down to a very low low simmer. Continue to remove any foam from the surface.
Removing the foam as the stock cooks, imparts a most rich, full bodied flavor to the soup.
I generally like to simmer the stock for about 3-4 hours. Then remove from heat, allow to cool for a bit , and pour into a strainer, discarding the veggies and carcass. Now you are left with a healthy, rich soup base.
If using right away:
Return the broth to the stove on medium heat. Add diced onion, carrots, celery, green beans, any kind of green such as diced kale, collards, or spinach, canned or fresh tomatoes is nice to add as well. Minced flat leaf parsley, salt and pepper. Cook in a separate pot 1 cup of gluten free macaroni pasta, strain and add to the soup, once the veggies have been cooked.
Adjust the seasonings to taste. Serve with fresh gluten free bread and cheese, or a side salad. Wonderful, rich, healthy soup good for lunch or dinner.