Poultry Stock

Chicken Stock

Serves 4 to 6
Prep time 30 minutes
Cook time 2 hours
Total time 2 hours, 30 minutes


  • 2 or 3lb turkey parts (Legs, thighs, and/or wings)
  • 1 tablespoon poultry seasoning
  • 1 tablespoon chopped fresh parsley
  • 2 or 3 dried bay leaves
  • 2 stalks roughly chopped celery
  • 1 cooking onion
  • 1 teaspoon salt
  • 1 teaspoon pepper


Homemade stock makes the best gravies and soup bases. If you make ahead of time and freeze it makes it really easy when making gravy for a large crowd.  For this recipe we used turkey parts but can easily be substituted for chicken parts.


Preparing poultry parts
Step 1
Preheat oven to 350. Place turkey parts in roasting pan and season with ½ teaspoon poultry seasoning, parsley and salt and pepper. Place in oven and roast for 1½ to 2 hours or until golden brown and crispy.

Step 2
Remove from oven and take out turkey parts and set aside. Place roasting pan on burner and warm to medium low heat. Scrape brown bits from bottom of pan and add a cup of water to pull away brown bits from roasting pan. Use spoon to mix with water.
Step 3
Chop onion and celery into chunks and add to water. Add poultry seasoning, bay leaves, salt and pepper and cook until the onion and celery are softened.
Step 4
Add turkey parts back into pan and add enough water to so that parts are submersed. Cook on medium low heat for about two hours allowing broth to darken from turkey meat, skin and bones.

Step 5
Remove from heat. Place a large pot with strainer over top. Pour broth mixture through the strainer to capture the broth below and remove all of the solid material. Discard meat and veggies.

Store broth in freezer friendly containers allowing an inch or so from the top for expansion. These should keep for up to a month.

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