How to make Chicken/Turkey Stock
There are some things which my frugal self refuses to buy from the store. One of them is stock. It is so convenient and easy to prepare at home and no efforts needed as such. And it comes out beautifully with lots of flavor. I must tell you that when you are making this, the house smells really delicious. So yum that you just want to go ahead and drink it straight from a bowl 🙂
Basically just dump any carcass of rotisserie Chicken or oven roasted whole Chicken or Turkey into a stock pot or a slow cooker. Fill the stock pot/slow cooker to about 3/4th full with water. Add 1 or 2 carrots, 1 or 2 celery stalks, 1 small onion – all of these chopped into big pieces, a few peppercorns, a bay leaf, some salt and a teaspoon or two of onion-garlic powder and let it cook for 2 hours on the stove over medium heat or about 4 hours in the slow cooker on high. Let it cool. Strain and skim any fat. Transfer to pre-portioned containers and put in the freezer. I usually store them in 1-8 cup, 2-4 cup and 1-1 cup containers so that I can take out only as much as I need. I use my 4 quart slow cooker and it makes about 9 cups of stock.