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Wed November 24, 2010
Basic Poultry Stock
1 poultry carcass (chicken, turkey, duck, goose - NO SKIN!)
2 ribs celery
Herbs & peppercorns (optional)
After most of the meat has been stripped from the bones, add the carcass to a stock pot with the carrot, onion and celery. (For a darker stock, you can roast the seasoning vegetables in advance and leave the peel on the onion).
Cover with cold water in excess of about two inches. Bring to a boil and skim any foam that rises to the top. Reduce the heat to a low simmer and allow the stock to bubble slowly for several hours. Do not boil the stock as the fat will emulsify with the boiling water and the stock will become cloudy.
Cool thoroughly before refrigerating so the stock will not sour. The next day, skim off any congealed fat from the stock. The stock may be kept refrigerated for up to 5 days. It will keep frozen almost indefinitely.