Chicken or Turkey Stock Recipe

See Also: Chicken / Poultry · Soups

Chicken or Turkey Stock

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Tthis can be made in either a microwave oven or in a stock pot on the stove. Either way, it can be your soup base or it can be used as good old chicken soup as is.

1 small chicken, cut up (or turkey/chicken necks, gizzards, etc.)
1 onion, quartered
4-5 cloves garlic, slivered
1 carrot, cut up
1-2 ribs of celery, chopped
1 bay leaf
1 teaspoon sea salt, perhaps more
1/2 teaspoon freshly ground pepper
freshly snipped herbs, or use 1 teaspoon dried basil, thyme, rosemary
6-8 cups water
sweet Spanish or Hungarian paprika

If microwaving: Combine everything in a large ceramic bowl. Cover loosely with a plate or other lid. Microwave on high for 10 minutes, then on half power for 40-50 minutes. If using the stove top: Combine all ingredients in a heavy bottomed stock pot. Bring to a boil, reduce to a simmer, and cook, covered, for at least 1 hour and as much as 2 hours. Either way, when ready to use remove the chicken or turkey pieces and set aside. Strain the broth, and correct the seasonings. Use as desired. The chicken or turkey can be cut into little portions and added to the broth to make a wonderful chicken or turkey soup.

Recipe created 1996-05-27.