Basic Poultry Soup Stock
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- enough veggies to fill a stock pot 3/4 full
- chicken or turkey bones (optional)
- water to cover veggies
- fresh minced garlic or garlic powder to taste
- 1 chicken bouillon cube per quart of water or to taste optional
- 2 Tbsp
- fresh chopped or dried parsley
THIS MAY BE THE LONGEST RECIPE EVER WRITTEN, BUT I HAVE INCLUDED MANY OPTIONS. DONT LET THE LENGTH FOOL YOU!! iTS AS EASY AS BOILING WATER!
**Cabbage, cauliflower and broccoli will add a distinct flavor to your stock. If you like these veggies and are using the stock for soup it will be great. If you want a more neutral flavor for other recipes, leave them out.
**You can leave out the garlic if you want a very neutral stock. I can't eat without garlic so it's always in.
**If you don't have veggie trimmings on hand...buy them and put them in whole or chopped to fit the pot.
**When sorting trimmings to freeze or use now...cut off brown spots and other distateful things but use the roots, the cores, the leaves and peelings they add flavor. No need to do more than wash drain and toss in a bag.
**Potatoes will make the stock thicken.
**If you use bullion cubes, be sure to add any salt or other seasonings AFTER adding the cubes to prevent too much saltiness. (If you do get it too salty...just add a couple of halved peeled potatoes and they will absorb a lot of it.
*If using poultry, remove meat from bones as soon as it is done and set aside. Put the skin and bones back in.