Rich Poultry Stock

Use your favorite dry white wine. You may use a red wine, if you would like a slightly more robust flavor. This recipe is best prepared a day ahead of time so that you can thoroughly chill and remove all fat.

Serves: 16Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Easy

Serves: 16

Ingredients

  • 1½ lbs. yellow onions
  • 2 leeks
  • ½ lb. carrots
  • 1 lb. parsnips
  • 4 cloves garlic
  • 1 lb. celery
  • 1 bunch fresh parsley stems
  • 1 Tbsp. olive oil
  • 6 lbs. any poultry (use meat, bones, and skin)
  • 1 cup dry white wine
  • 2 gallons water
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • 10–20 peppercorns

Directions

  • Peel and chop all the vegetables. Chop the parsley.
  • Heat the olive oil on medium in a large stockpot; add the poultry and brown slightly. Remove the poultry and set it aside. Add the vegetables and sauté until brown. Return the poultry to the stockpot.
  • Add the wine and let it reduce by half, then add the water and simmer, uncovered, for 5½ hours.
  • Add the herbs and peppercorns; continue to simmer uncovered for 30 minutes.
  • Remove from heat, strain, and cool in an ice-water bath. Refrigerate overnight, then remove all fat that solidifies on surface before using or freezing.

Recipe Information

Serves: 16

Ingredients

  • 1½ lbs. yellow onions
  • 2 leeks
  • ½ lb. carrots
  • 1 lb. parsnips
  • 4 cloves garlic
  • 1 lb. celery
  • 1 bunch fresh parsley stems
  • 1 Tbsp. olive oil
  • 6 lbs. any poultry (use meat, bones, and skin)
  • 1 cup dry white wine
  • 2 gallons water
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • 10–20 peppercorns

Directions

  • Peel and chop all the vegetables. Chop the parsley.
  • Heat the olive oil on medium in a large stockpot; add the poultry and brown slightly. Remove the poultry and set it aside. Add the vegetables and sauté until brown. Return the poultry to the stockpot.
  • Add the wine and let it reduce by half, then add the water and simmer, uncovered, for 5½ hours.
  • Add the herbs and peppercorns; continue to simmer uncovered for 30 minutes.
  • Remove from heat, strain, and cool in an ice-water bath. Refrigerate overnight, then remove all fat that solidifies on surface before using or freezing.

Nutrition Information

Nutrition Information
Amount per serving
Calories33
Total Fat2g
Saturated Fat0g
Cholesterol5mg
Sodium10mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein2g