Poultry stock is incredibly easy, it just takes some time.  I don’t season my stock because I treat it as an ingredient, and will be seasoning whatever dish it’s going into.

Ingredients:

• Chicken and/or turkey bones and meat scraps.
• 4-5 Carrots cut in large pieces
• 4-5 Stalks Celery cut in large pieces
• 1 Onion, outer peel removed and cut into quarters
• 1 head garlic, sliced in half.
• Black Peppercorns (maybe 1 TBSP or so.)
• Water to cover.

Combine the chicken parts and vegetables in a stock pot.  Add enough water to cover and simmer for 8+ hours.

Strain off the stock, discard all the solid parts, refridgerate stock overnight and remove the fat layer that will solidify on top.

Use the stock in all kinds of soups.

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