Chicken or Turkey Stock

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Chicken or Turkey Stock


4-5 lbs. chicken or turkey bones with a little meat still stuck on them

4 quarts water

3 Tbs apple cider vinegar or sliced lemon (releases calcium from bones)

small onion, chopped

a couple of carrots, washed but not peeled

handful of celery leaves, chopped

a few sprigs of fresh parsley

1/2 tsp. marjoram

1/4 tsp basil

1 bay leaf

2 tsp. salt


Traditional method:

Place everything in large pot, bring to a boil. Reduce heat and cover, simmering 3-5 hours, adding water as needed to keep bones covered. The longer it simmers the richer it will be. Skim any gray foam off as it simmers. Strain, saving bits of meat. Chill to skim off fat, if desired. Freeze in desired portions or use within two days. 


Pressure cooker method (my favorite):

In 12 liter pressure cooker process all ingredients for 40 minutes on high. Let it release naturally. Strain, saving bits of meat. Chill to skim off fat, if desired. Freeze in desired portions or use within two days. 


Crockpot method:

Cook in crockpot on low 8-10 hours or on high 3 1/2-4 1/2 hours. Strain, saving bits of meat. Chill to skim off fat, if desired. Freeze in desired portions or use within two days. 

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If it gets gelatinous when chilled, you know you did it right! This is the good stuff. 


Recipe adapted from Sue Gregg's Soups & Muffins

© Being Fruitful, 2012