We supply standard stock recipe for chicken, duck or turkey, and beef, lamb or veal stock used in the recipes. Homemade stock adds a depth or flavor to a dish not possible with canned broth. However if time is a factor, use a canned chickens broth, buying those brands that are labeled “low sodium” Do not use diluted bouillon cubes they are excessively salty.
• İn a large saucepan or stockpot combine the water chopped carcasses bring to a simmer over medium heat and skim the surface of any foam.
• Add the onion carrots celery thyme parsley bay leaf and peppercorns bring to a boil reduce the heat and simmer for 11/2 to 2 hours skimming fat and foam from the surface and necessary until reduced to 4 cups.
• Pour the stock into a fine sieve and strain extracting as much liquid as possible. Discard the solids. Cool the tepid cover and refrigerate for 6 hours or until all fat particles have risen to the top spoon off solidified fat and discard. Heat the stock over medium high heat for about 30 minutes. Adjust the seasonings and use as directed in recipe to store cool to tepid cover and refrigerate for 2-3 days or freeze in 1 cup quantities for up to 3 months.
Ingredients:
2 quarts (8 cups) water
2 chicken carcasses or duck or duck carcasses or 5 pounds turkey bones, cut in the small pieces
3 onions, chopped,
1 carrot, chopped
2 ribs celery, chopped
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 tablespoon white peppercorns.