Caramelized Turkey/Chicken Stock

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“Roasting the bones and the vegetables is the only way to go....it takes a bit longer but what a payout! I use Browned Flour for making gravy with this stock. Don't be scared off by the cholestrol count for this....remember that you are removing at least 90% of the fat prior to using.”
READY IN:
1hr 15mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Crack the breast bone of carcass and flatten as much as possible.
  2. Spray a lipped cookie sheet or roasting pan with cooking oil (lightly). Put all the meat and vegetables on sheet and roast at 450 degrees for 45-50 minutes until nicely browned. Shake pan several times while roasting.
  3. After browning, put all the ingredients into a stockpot or large crockpot.
  4. Bring to a boil (or strong simmer in crockpot). Cover and reduce heat to med-low and allow to simmer 21/2 hours on stovetop, 4hrs. on high in crockpot.
  5. Strain and discard meat and vegetables (I use all of it in the dog food I make).
  6. Cover pot and put in cool place overnight so that the fat will solidify and can be removed before using or freezing.

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