White Poultry Stock Recipe

This stock can be made by using raw bones, wings or a cooked carcass. Poultry stock is excellent in soups, stews, white sauces and in braising or stewing white meats. Onion skins, while not adding any flavour, give the stock a rich golden colour.

The following recipe yields approximately four cups of white poultry stock.

Ingredients:

• 2 fresh or cooked poultry carcass
• 1 peeled onion – rough cut
• 1 leek – rough cut
• 1 sliced celery stalk
• 1 sliced carrot
• 6 white peppercorns
• 2 sprigs of fresh thyme
• 2 bay leaves
• 4 cups cold water

Steps:

1. Cut poultry carcass into pieces with poultry shears
2. Put onion, leek, celery and carrot into slow cooker
3. Add peppercorns and herbs
4. Place carcass on top
5. Add water, leaving 3cm (1½ inch) space at the top and cover
6. Cook on high – 2 hours
7. Skim off fat with slotted spoon
8. Reduce heat
9. Cover and cook – 4 hours
10. Strain and chill quickly
11. Cover tightly and store in refrigerator or freezer

Turkey Giblet Stock can be made using the above recipe by using the contents of the pouch that is purchased inside the cavity of a whole turkey [gizzard, neck, heart, liver] in place of the carcass and less water [approximately 3 ¼ cups].

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