With Thanksgiving right around the corner, I’ve been cooking batches of poultry stock in preparation. I’m in the camp that homemade stock is essential for the best tasting Thanksgiving dishes, especially the gravy! This recipe is rich, delicious, and the perfect base for all your holiday recipes. I use chicken for this version, but any bones work here, such as turkey or duck. I like to make a giant batch and freeze it until needed.
Key Ingredients & Substitutions:
- Chicken Bones – Any bones work here! This is a universal recipe for any poultry. I love using this recipe for Thanksgiving and substituting turkey bones.
- Chicken Feet – This is used to add collagen and gelatin. Omit and substitute with more bones if needed.
- Onion, Celery, Carrot, and Mushrooms – These are the vegetable used to help flavor the stock. Mushrooms aren’t traditionally used, but add a nice umami flavor. You can also add something like leeks.
- Bay Leaf and Thyme – Yes, this does actually make a difference in the flavor of the stock! Don’t omit!
@kellyscleankitchen How to make the best poultry stock! Ingredients: * 3 lbs poultry bones of choice * 1 lb chicken feet * 1 onion, quartered * 2 carrots, cut into 2 inch pieces * 2 celery ribs, cut into 2 inch pieces * 8 oz shiitake mushrooms * 10 sprigs thyme * 2 bay leaves * 1 Tbsp peppercorns #poultrystock #chickenstock #thanksgiving ♬ La Vie En Rose - Louis Armstrong
The Best Poultry Stock
Prep Time: 15 minutes
Cook Time: 5 Hours
Total Time: 5 Hours 15 minutes
Serves: 4 Quarts
Ingredients:
- 3 lbs poultry bones of choice
- 1 lb chicken feet
- 1 onion, quartered
- 2 carrots, cut into 2 inch pieces
- 2 celery ribs, cut into 2 inch pieces
- 8 oz shiitake mushrooms
- 10 sprigs thyme
- 2 bay leaves
- 1 Tbsp peppercorns
Preparation:
STEP 1.
Preheat the oven to 450°F. Place your chicken bones and backs on a sheet tray and roast in the oven until golden brown – around 45 minutes. This adds a depth of flavor that is so tasty!
STEP 2.
In a pot, add the bones and the remainder of the ingredients, make sure you cover with water, but only just enough so the bones are covered by 1 inch of water. Add salt all over and place stovetop. If you are using a slow cooker, do the same with the slow cooker and add to the slow cooker pot, not the stove.
STEP 3.
Bring the pot up to a very low bubbling simmer, like very low amount of bubbles, and place a lid on it. Simmer, covered, at this low temp for 4 hours. If you are using a slow cooker, turn the slow cooker on low and simmer overnight, 12 hours.
STEP 4.
Take the pot off the heat after the hours are up and strain through a fine mesh strainer. Store in glass containers to cool, then you can transfer to plastic if you want to freeze and store. It lasts in the freezer forever, and the fridge for up to 6 days.
Do you clip the nails off the feet first?
Nope!