This is a great way to utilize all of the animal. We take leftover meat trimmings, bones, and any other scraps to make this flavor rich broth. This broth once finished can be used to add more flavor, as well as nutrition to soups and gravies, or you can add some fresh herbs and spices to make a warm, mineral rich tonic. You can substitute any poultry species for this broth or use a combination. My top three are chicken, guinea and turkey.
- 10 poultry necks, cages, wings, feet
- 2 onions, large
- 2 carrots, large
- 6 celery stalks
- 1/2 cup cider vinegar
- 4 bay leaves
- Water to cover
Pre-heat oven to 450F. Add all ingredients to an appropriately sized pot. Simmer on low for 24-48 hours.
Once your broth has simmered the appropriate amount of time, strain through a fine mesh sieve.
Once strained and properly cooled, place broth in a container and refrigerate overnight.
You should notice that you have a layer of fat that has risen to the top of your stock. Don’t be afraid of the fat, as it has good flavor along with some nutritional value. I like to use my “stock fat” to add flavor and nutrition to other dishes whether it be soup or sautéed veggies.