Think twice before you throw your Thanksgiving turkey or any other poultry bones out after picking every bit of that delicious meat off. Get the most out of your pastured bird by making flavorful and oh-so-nutritious stock.
If you’ve ever tasted homemade stock, you know it is worlds apart from store-bought. The flavor is richly intense, and this translates over to your soups, sauces, or countless other recipes. Even better, it is simple to make and requires just a few ingredients.
Here is the easy process to make homemade stock from your pastured poultry. Start with a mostly clean-picked turkey or chicken carcass. I will base the ingredient list on one turkey carcass, so adjust amounts as needed
1 turkey carcass
3 onions quartered
2 cups carrots
2 cups celery
3 bay leaves
2 Tablespoons tomato paste
Thyme, parsley, and any other herbs you love
Pepper to taste
Enough water to cover all ingredients
Place all ingredients in a large stock pot making sure water covers completely
Bring to a simmer over medium-high heat
Reduce heat and simmer for a minimum of three hours or until reduced by 25%. The longer you simmer the deeper the flavor you will have
Strain through a colander and discard solid ingredients
That’s it! You now have a nutrition-packed base for any number of tasty dishes.
Your poultry stock can be frozen in jars or freezer bags in convenient amounts. If labelled by how many cups per jar/bag, it is simple to pull stock out of the freezer and thaw for whatever recipe you are using it in.