Poultry Stock
About 10 cups Please read About Meat and Poultry Stocks.
Ingredients
- 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
- 1 unpeeled onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- (1 teaspoon dried fenugreek leaves)
- ¼ teaspoon white or black peppercorns
- (2 whole cloves)
- Cold water to cover
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
- 1 unpeeled onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- (1 teaspoon dried fenugreek leaves)
- ¼ teaspoon white or black peppercorns
- (2 whole cloves)
- Cold water to cover
Let's Cook
-
Step 1.
Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
-
Step 2.
Add: Cold water to cover
-
Step 3.
Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.