What is the difference between stock and broth? Generally, stocks are made from vegetables, meat bones and very little meat. Broths are generally also made with vegetables and aromatics but originate from fresh meat and bones.
Over the holidays, I stockpiled a lot of turkey and chicken carcasses. Stock making day brought my freezer relief from all these bulky zip bags of bones. I use mostly leftover fresh vegetables and available herbs in my stocks. Be sure to simmer the stock long enough; these are cooked bones, and we need all of the nutrition they can share. I use very little salt in my stocks and freeze them in one-quart containers. Later, when I’ve created a soup or sauce from it, I will remember to season it well.
If you don’t have the time or the remains to make stock, I recommend two products that will replace homemade stock in any of these recipes. Any good organic chicken stock or broth is great. I also use Better Than Bouillon, organic, in creating both beef and chicken stock. The Better than Bouillon is also great for increasing the beef or chicken flavor in sauces.
This is your basic chicken or turkey stock. Any recipe is just an idea; make it yours by adding your favorite flavors to the stocks. This will not taste like boxed stock! It will be more of a flavored water until you spice it up and create a soup, stew or sauce.
- 1 large onion, cut into chunks
- 4 stalks celery, cut into chunks
- 3 garlic cloves, roughly chopped
- ½ bell pepper (optional)
- 1 cup carrots
- 10 peppercorns
- Handful fresh parsley
- Carcass of turkey or 2-3 chickens, broken into pan-sized pieces
- 8 cups water
- Salt and pepper as desired
- In a slow cooker, pressure cooker or stovetop pot, place all ingredients in the pan.
- Slow cook on high for 10-15 hours.
- Lightly boil on stovetop for close to 12 hours.
- Pressure cook for 4 hours.
- Strain stock into a bowl.
- Press the solids gently to remove as much liquid as possible.
- Let cool and scrape off whatever fats have risen to the surface.