Chicken or Turkey Broth (Stock)
Serves: 4 quarts
  • 1 whole fresh chicken or 3 pounds of bony chicken parts such as necks, backs, wings, and/or feet or chicken carcass from 1 or 2 roasted chickens; for turkey broth substitute turkey parts
  • 6 quarts cold water
  • 2 tablespoons vinegar, any kind except balsamic - (helps to draw minerals into the broth)
  • 1 large onion, unpeeled and cut into 8 chunks
  • 2 carrots, unpeeled and cut into quarters (optional)
  • 3 celery stalks, cut into quarters (optional)
  • 1 bunch parsley, rinsed and left on stems
  1. Place the all the ingredients in a large stockpot (10-12 quart pasta type pot).
  2. Bring to a boil over high heat. Remove scum that rises to the surface with a mesh strainer. Reduce heat, cover pot, and bring to a low simmer (there is movement on the surface but it isn't vigorous and definitely not boiling).
  3. If using a whole chicken: Simmer for 1 1/2 hours. Turn off the heat and let pot sit on stove. Remove chicken with a large slotted spoon or strainer to a bowl. It will be very tender and will probably fall apart. Don't worry. Just fish out the pieces. Liquid will drain off the chicken so make sure to put it into a bowl not a plate. When chicken is cool enough to handle, remove all the meat and reserve for something delicious like chicken salad. Save all the skin and bones and put back into the stock pot along with any liquid that has accumulated. Bring to boil, reduce heat, and continue with the recipe.
  4. If not using a whole chicken just simmer for about 18- 24 hours. Check on it after a few hours to make sure you've adjusted the temperature correctly for simmer. A little more or less time doesn't matter. About 10 minutes before finishing, add the parsley. This will impart additional minerals to the stock.
  5. Helpful hint: After you've figured out what setting on the stove dial is the right one for simmering the broth, note it. Next time you'll know exactly where to set the dial and won't have to wonder.
  6. Set a large strainer over a bowl or pot large enough to hold all the stock. Strain out solids, pressing with the back of a spoon to remove as much liquid as possible. Discard solids.
  7. Let bowl of broth cool on countertop. Cover with plastic wrap and put in refrigerator overnight. Skim off the fat that has congealed on the surface and reserve fat for cooking.
  8. Divide broth into plastic freezer bags or containers. I use 1 quart yogurt containers. Freeze until ready to use. May be frozen for several months.
  9. Note: the amount of broth will depend on how tight your pot lid is and how vigorously the broth simmered. If too much liquid evaporated, don't worry. Just thin the strong flavored broth by adding some water to taste before using.
Recipe by Preheat to 350˚ at