If you have never tried homemade poultry stock before I urge you to try it. Why throw poultry carcasses in the bin when they are full of nutrients and flavour? Home made stock adds a certain something to soups and casseroles that the powdered stuff just doesn’t. You can make stock with any bones, or even just with vegetables. You ideally need at least two carcasses to make a good poultry stock.
Method
Put your poultry carcasses in a big pot with a couple of carrots, an onion chopped in half, three sticks of celery, 2 bay leaves and about 6 black peppercorns. Add enough cold water to cover. Put on the pan lid, bring to the boil and simmer for around three hours. Allow to cool and then strain.
Alternatively, if you have a large enough slow cooker, place all the ingredients in it, choose a low setting and cook for 8 hours. I do this overnight.
I often use my homemade poultry stock in soup-making, but it’s a great base for a casserole, a risotto or any dish where stock is called for.
For more frugal recipe ideas, click here! If you want more inspiration, don’t forget to check out my book, available from Amazon here.*
Judy says
I too hate food waste, which unfortunately is prevalent here in the U.S. I get real enjoyment making stock with bones. I also freeze the carcasses. I will be making some tomorrow as I have three in the freezer. A couple of weeks ago I finally got around to making stock from our Christmas Turkey!