Uploaded January 2024 | Updated September 2026, 2 days ago

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Chicken or Turkey Stock

-4 lbs bone-in chicken or turkey
-3 ribs celery, cut into 1” pieces
-3 medium carrots, cut into 1” pieces
-2 medium onions, cut into 1” pieces/chunks
-4 or 5 bay leaves
-2 tsp dried thyme
-handful of whole peppercorns
-1 Tbsp blackened/smoked sea salt
-8 cups cold water

1: Add all of the ingredients to a pot of cold water, cover, and let simmer for two hours.

2: Remove the bones from the pot, and remove all of the meat from them. Put the bones and the meat back in the pot, cover, and simmer another three hours.

3: Remove pot from heat, and strain through a fine mesh sieve, calendar, or cheese cloth into a bowl. Let cool, then pour into containers.

I store my stock in glass jars. If stored in the refrigerator, use within 4 to 5 days.

If I freeze it, I like to pour it into ice cube trays first, then once frozen, transfer to large freezer bags. Just makes it easy to use just a little stock at a time. Use within three months.