Poultry Stock

Of course this works best with wild birds like turkey, pheasant or a big mess of quail. Don’t just “breast ’em out” — all the rest of the bones and meat are the ticket to great stock!

  Note: To adjust the size of any stock recipe the limiting factor is either the amount of bones and meat you have on hand, or the size of the stock pot. Start with that and work backwards, sticking near the following ratios:

  • 3/2 water to bones by weight. (Water: 1 gal = 8 lbs, 1 qt = 2 lbs, 1 cup = 8 oz)
  • 6/1 water to mirepoix by volume, e.g 6 quarts water, 1 quart (4 cups) mirepoix
  • Mirepoix: 2/1/1 Onion/Carrot/Celery
 
Print Recipe
Poultry Stock Yum
Servings
lbs poultry
Ingredients
Bones/Meat
  • 8 lbs Poultry parts — lots of bones, but try to include at least 20% meat by weight. Crack or cut bones.
  • 6 chicken feet — optional (improves body). Blanch/skin them if they didn't come that way.
Mirepoix
  • 2 cup yellow onions — rough chopped, skin on
  • 1 cup celery — coarsely chopped, with leaves
  • 1 cup carrots — skin on, coarsely chopped
Spices and oil
Liquid and Pot
Servings
lbs poultry
Ingredients
Bones/Meat
  • 8 lbs Poultry parts — lots of bones, but try to include at least 20% meat by weight. Crack or cut bones.
  • 6 chicken feet — optional (improves body). Blanch/skin them if they didn't come that way.
Mirepoix
  • 2 cup yellow onions — rough chopped, skin on
  • 1 cup celery — coarsely chopped, with leaves
  • 1 cup carrots — skin on, coarsely chopped
Spices and oil
Liquid and Pot
Instructions
Roast Bones & Meat
  1. Preheat oven to 450
  2. First reserving about a third of the mirepoix, toss bones and mirepoix in oil, then season lightly with salt and pepper.
  3. Place on rack in large roasting pan, or separate meat/bones and vegetables into 2 smaller pans.
  4. Roast until golden brown, 30 to 40 minutes. Optionally turn the bones about halfway through.
  5. While the bones are roasting, cut and save stems from parsley bunch.
Simmer
  1. Transfer roasted bones and vegetables to a large stockpot, add the remaining ingredients (except parsley leaves and reserved mirepoix).
  2. Deglaze the pan with wine, pour into stockpot.
  3. Add cold water to cover everything then bring to a simmer. You can use high heat to get it there, but watch carefully and do not let it come to a full boil. And no stirring — ever.
  4. Once simmering reduce heat and simmer lightly 4-6 hours, periodically skimming the schmutz that rises to the top (no need to be fanatical about it). For instructions on optionally finishing in the oven instead of on the stove (works great), see KillerNoms.com/WildGameStock.php#oven.
  5. Half an hour before removing from heat add the reserved mirepoix to the pot.
  6. 15 minutes before removing from heat add parsley leaves.
process and store
  1. Remove from the heat and strain through a mesh strainer or cheesecloth into a clean pot. You can let it cool a bit first to make easier to do comfortably.
  2. Optionally place back on the stove and boil until reduced by half (much richer).
  3. Use immediately or let cool, cover, and refrigerate or freeze until ready to use. Refrigerates up to 4 days, freezes forever. See KillerNoms.com/WildGameStock.php#storage for details on storage.
Recipe Notes

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If you want to dive more deeply into stockmaking geekitude, here's a good place to start:
KillerNoms.com/WildGameStock.php

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