Chicken or Turkey Stock

Chicken or Turkey Stock
Chicken stock before skimming the fat

Chicken or turkey bones
Celery
Onion
Carrot
Pepper to taste
Chicken bouillon cubes
Bay leaves, optional

When you have chicken or turkey, you can use the bones for making stock. You can pick the meat off the bones before or after you cook the stock. Place the bones in a big enough pan, and add just enough water to almost cover the bones. Add large pieces of chopped celery, onion, and carrot. Add pepper and a couple of bay leaves, if desired. Add bouillon to equal about one cube for 2 cups of water. Bring water to a boil and then turn heat down and let the stock simmer for at least an hour. Remove the bones from the stock, and then strain the remainder of the stock. You can use cheesecloth to line the sieve if you want a clearer stock. If you left meat on the bones, pick out all the meat and use it to make the soup afterward. Discard the bones and vegetables. Now you can make a good chicken or turkey soup. Stock also freezes well. You can also cook this in a slow cooker overnight. Using your chicken bones for soup allows you to make several good, but inexpensive, dinners.

Becky's Notes: One of my favorite smells is chicken stock cooking on the stove.  I like to use my strainer basket that fits in my pan. I always place the stock in the refrigerator for a few hours and then skim the fat from the top.  I freeze my stock in quart bags for quick reheating.  This is a great base for many soups like a classic Chicken Soup.

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