Monday, January 5, 2009

Chicken or Turkey Stock and Soup


If you are like me after the Christmas turkey dinner, or after a roasted chicken dinner, I slice up the meat for hot turkey sandwiches or other tasty meals, but I always put the carcass along with the bones, neck, liver and kidney in a freezer bag for soup. The 'parts' give the stock a depth in flavor that you will miss if you don't add them. This recipe is for a very large chicken or turkey carcass.

STOCK

1 chicken or turkey carcass

14-16 cups water

2 tsp salt

4 pepper corns

2 peeled whole garlic cloves

1 washed unpeeled onion

2 scrubbed unpeeled carrots

1/2 cup fresh parsley chopped up slightly

2 chicken bullion

Using a large roasting pan spread out thawed carcuss along with parts and roast for 1 hour at 45oº. This is very important if you want a flavorful stock. While this is roasting fill a large soup pot with water and add the remaining ingredients. Leave the skin and peels on the vegetables and chop them into large pieces. Leaving the skins on also adds depth to the flavor. Add the roasted carcass to the pot and bring to a boil. Turn down, cover and simmer for 3-5 hours.

Using a large colinder, strain the stock into another pot. If you have allot of meat in the stock that was still on the bones pull it off and add it to your soup. Discard everything else.

I use this stock to make chicken or turkey noodle soup, or freeze it in smaller containers to add to casseroles and other recipes that call for poultry stock.

If you are going to make soup with the stock, boil noodles and pour the hot stock over them.

For a 'fuller' soup you can add other finely chopped vegetables such as carrots, celery, and fresh parsley. Add to the stock, bring to a boil and simmer until vegetables are tender. Then add cooked noodles, or use cooked brown or white rice in place of the noodles.

7 comments:

  1. It's always a good thing to have stock handy! Save those bones..they are good for something!!

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  2. I have added water to the bones in the roaster and cooked it in the oven, which gave a nice stock, but I have not heard of roasting the bones by themsleves first. I guess it would intensify that roasted flavor? I'm making chicken noodle soup for dinner. I wonder if I should try roasting the chicken backs etc. before adding them to the stock to cook.

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  3. I wish I had some 'real' soup stock on hand right about now...rather than the packaged stuff I used for soup this morning. Sounds good!

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  4. i agree, roasting the bones makes a much better soup....i skipped that last time and was sorry, now you have me hankerin' for a good pot of soup along with lovella's noodles..you guys wanna make me some and send it over...don't forget the zweiback and pie..smile.

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  5. Your Turkey stock looks great. . I could do with another pot already. . .I like to roast my bones first. . .and Annelieses suggestion off adding water to the bones in the oven sounds like a good idea too.
    Enjoy that soup.

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  6. I just tried this soup today after our Easter turkey....
    It was most awesome and tasty.
    It's a real keeper in my house.
    I make it good and thick.
    Thanks Kathy.

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  7. I appreciate your recipe for Turkey Soup and I have used it. But, today I'm making Chicken Noodle Soup and could really use a Mennonite version! I grew up in a Menn home and we had it alot. I'm surprised that there isn't a recipe on your site for it. Do you think someone could post their recipe??

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