Intense chicken or turkey stock is exactly what you’ll get from this super easy method for making a golden, full flavoured stock. Time is the only thing you’ll need other than chicken or turkey carcasses, necks and wings, a few onions, and water. That’s it!
There’s no carrot, celery, bay leaf, peppercorns or parsley which masks the chicken, or turkeys intensity. It’s just pure poultry flavour.
If you can boil water you can make the most wonderful base for your holiday gravy and have everyone asking for the recipe.
We came across this method through a friend who happens to be a chef, and whilst we quietly doubted his claims for the best stock ever, we thought we needed to give it a go. Let’s just say we were super impressed with the method.
This is the silver bullet you need to take your gravy from ho-hum, to awesome, and be the talk of the table at your Thanksgiving, or Christmas table.
It’s concentrated, golden, jelly like from all of the collagen in the bones and the best thing is you can get ahead of the game and make it now, and freeze till the big event.
Intense chicken or turkey stock is a game changer of a method to reduce a full flavoured stock.
if you want a great gravy, you have to start with a great stock
You’ll need about 3 hours to make this stock but it couldn’t get any easier than plonking your chicken, or turkey frames, and wings into a large pot.
Next up you slice 3 medium onions in half leaving the skins on and throw them in the pot then cover with water (the skins help with the golden colouring). Bring it to a boil then reduce the heat and simmer away for 2 1/2 hours or so, until your stock has reduced.
Next up, pull the frames, wings and onions out of the stock and pour the stock into a smaller saucepan. Simmer the stock till you have about 3 cups of stock then pour it into a container that has a lid.
Refrigerate until cold then cover with a lid and freeze if making in advance.
The fat from the stock once it cools rises to the top, and the stock sets up like a jelly. That fat is full of flavour, so don’t even think of removing it and tossing in the bin.
There is no salt added to the making of the stock. The salt seasoning is added once the stock is completed, otherwise the salt will concentrate and the stock becomes too salty.
make your stock ahead of time and freeze it
Making your stock ahead of time and freezing it is the game changer for busy entertaining events. You simply pour the stock into a container and refrigerate it.
Once it’s cold, pop a lid on the container and throw it in the freezer till required. Too easy!
what can I use the stock for
Having a great full flavoured stock on hand is perfect for making soups, risottos or freezing in ice cube trays and popping out 2 or 3 cubes to add to pan juices to finish off a sauce.
Add stock when cooking grains such as rice, couscous, or quinoa and it brings extra flavour to the finished dish.
Add some concentrated stock to your mashed potatoes to really up the flavour stakes.
10- minute egg drop soup is one of the easiest ways to transform stock to a warming, and delicious soup.
Heat the stock and simmer. Whisk 1 teaspoon of cornflour (cornstarch) in a small bowl with a little stock, then whisk the starch into the stock.
Now grab an egg and give it a quick whisk with an additional teaspoon of starch and slowly drizzle the egg mixture into the simmering stock.
Serve the soup with some sliced shallots (scallions) and a drizzle of soy sauce. Easy, quick and delicious!
check out some more winning ideas for the holidays
How to brine chicken or turkey is a great method to deliver supremely moist, plump and perfectly seasoned chicken or turkey, as it improves the poultries ability to retain moisture.
As the holiday season is rapidly approaching we know a lot of people are already starting to think about their menus, and turkey or chicken is one very popular main course choice.
We’ve joined the brining ranks and will definitely not go back our old ways as it’s easily done and the moistness, and tenderness speaks for itself.
Best ever maple glazed bacon chicken is succulent and loaded with flavour. The breast stays gloriously moist and the bacon adds its smoky goodness to the meat and flavours the juices for an outstanding gravy.
The bird is marvellously golden brown and glistening with a delicious maple syrup, orange juice and dijon mustard glaze and perfumed from inside with the flavours of onion and thyme that add to the gravy juices.
Watch How To Make Intense Chicken or Turkey Stock
We would love to hear from you in the comments below when you make this intense chicken or turkey stock.
Concentrated, full flavoured chicken or turkey stock is what you'll get from this oh so simple method, leaving you with an intense poultry flavour ready to make up what is sure to become your prize winning gravy.
- 3 - 4 kg (6 1/2 - 9 pounds) of mixed chicken or turkey carcasses, necks and wings
- 3 medium onions, skin on and halved
- 5 litres (5 1/4 quarts) of water - see notes below
- place chicken and onions into a large pot and cover with cold water about 10cm (4 inches) above the bones
- bring to a boil, then reduce heat to a gentle simmer
- you may have to add more water depending on how fast your stock is reducing
- at the 2 1/2 hour point remove the bones and onion and strain the stock into a smaller saucepan
- this step is optional as it helps to gauge how much stock is remaining
- reduce stock on a simmer till you have 3 cups
- allow to cool, then pour into a covered container and refrigerate until cold (strain now if you didn't change pots and strain in step 4) once cold the fat will rise to the top and the stock set to a light jelly (this is good)
- if you want to freeze the stock, portion it into usable quantities eg. 1/2 - 1 cup measurements or into an icecube tray for small amounts. Once frozen eject from the icecube trays and seal in a bag or plastic container
the volume of water really doesn't matter, the important thing is to ensure the water covers the chicken/turkey bones until you have extracted all of the flavour from the meat. You may need to add more water if too much has evaporated and the chicken is exposed. Continue simmering until the chicken meat is tasteless, then remove the bones and reduce to create a deeply concentrated stock.