Poultry Stock

  • Prep Time
    30 minutes
  • Cook Time
    12 HOURS
  • Serving
  • View


Use this for cornbread dressing or chicken gumbo or anything that calls for a rich chicken stock.

This is liquid gold.

I like to toss in turkey or duck pieces to the roasting pan.  It adds depth to the chicken stock.



    Do this on a leisurely weekend when you're staying in.

    Step 1

    Get as much fat and skin off the poultry as you can., then put in the bottom of your roaster. Chop vegetables and pile them on. Add about 6 sprigs of thyme.

    Step 2

    Roast in a 350 degree oven until you have a good bronzed color on your poultry. Your house will smell amazing. Open the oven door every once and a while and stir things around. This could take an hour or a little longer.

    Step 3

    Pour the contents of your roasting pan into a really big 10 quart stock pot. This is when you need a big beautiful Le Creuset pot in a gorgeous color. Now you want to bring this up to a low boil, not a rolling boil, but just a vigorous bubble. Then, lower the heat immediately and now let it simmer for a really long time. I like to watch it all night, at least during two movies, and then put a lid on the pot, turn off the gas and go to bed. Don't leave the stove on while you sleep. But, in the morning, fire it up again and heat it to a low boil, then reduce and simmer some more. Then, after a total simmer time of 10 hours or more, turn the heat off and let the stock cool in the pot. You could even go to work now.

    Step 4

    When the stock is cool, start straining it. Wear an old tee-shirt that can go straight in the laundry. Pour through a colander first to get the meat and vegetables out (which you could rinse and let your dogs eat). Then start straining the stock through a cheese cloth.

    Step 5

    When you've got a pretty clear stock, pour it in a plastic container, cover, and refrigerate. You could let it stay in the frig a couple of days.

    Step 6

    A layer of fat will congeal on the top of this stock. When you get ready to use the stock, take a spoon and scrape off the fat and discard it. Your stock is ready to use.. A good stock will turn into chicken jelly because of the gelatin. Don't worry, when you heat the stock it will re-liquify. Like I said, it's liquid GOLD.


    This will freeze for months!

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