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Quick Summary
In This Recipe
A good homemade stock is the foundation for holiday cooking. This house stock builds deep flavor from roasted chicken bones, wing tips, smoked turkey wings, vegetables, and fresh herbs. Use it in your holiday dressing,...
Category: Holiday, Recipes, Thanksgiving | By: Matt Price, Mr. Make It Happen
A good homemade stock is the foundation for holiday cooking. This house stock builds deep flavor from roasted chicken bones, wing tips, smoked turkey wings, vegetables, and fresh herbs. Use it in your holiday dressing, gravy, soups, and more.
What You Need for Homemade House Stock
Save the bones from a rotisserie chicken or leftover roast chicken, then add chicken wing tips and smoked turkey wings for a rich, savory stock. Onion, carrots, celery, garlic, rosemary, and thyme round out the flavor. Better Than Bouillon roasted chicken base and salt finish it to taste.
How to Make Holiday House Stock
Heat the oven to 425°F. Arrange the chicken bones, wing tips, smoked turkey wings, roughly chopped onions, carrots, celery, and garlic on a sheet pan. Roast for about 20 minutes, or until golden brown.
Transfer everything to a large stockpot with rosemary and thyme. Add enough water to cover the ingredients; start with approximately 4 quarts and adjust for your pot. Bring to a simmer and cook gently for about 2 hours, skimming foam from the surface as needed.
Strain the stock and discard the solids. Stir in chicken base and salt to taste. The smoked turkey and chicken base both add salt, so taste before adding more.
Ways to Use House Stock
Use this stock to make our homemade holiday gravy, or add flavor to dressing, soups, rice, and braised dishes. It is a useful make-ahead staple for Thanksgiving and Christmas cooking.
Make Ahead and Storage
Cool the strained stock promptly in shallow containers, refrigerate, and use within 3 to 4 days, or freeze for longer storage. Leave room for expansion in freezer-safe containers. The amount you get depends on the pot, water, and evaporation; approximately 3 quarts is an estimate.
Save bones from roasted chicken for your next batch of house stock.
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Homemade Holiday House Stock
Ingredients
- 1 chicken carcass from a rotisserie or leftover roast chicken
- 2 cups chicken wing tips
- 2 smoked turkey wings
- 2 onions quartered
- 2 carrots roughly chopped
- 4 celery stalks roughly chopped
- 1 head of garlic
- Fresh rosemary to taste
- Fresh thyme to taste
- 4 quarts water approximately, enough to cover
- Better Than Bouillon roasted chicken base to taste
- Salt to taste
Instructions
- Heat the oven to 425°F. Arrange the chicken bones, wing tips, smoked turkey wings, onions, carrots, celery and garlic on a sheet pan. Roast for about 20 minutes, or until golden brown.
- Transfer to a large stockpot and add the rosemary and thyme. Pour in enough water to cover, starting with about 4 quarts and adjusting to fit the pot.
- Bring to a gentle simmer and cook for about 2 hours, skimming foam as needed.
- Strain the stock and discard the solids. Add chicken base and salt to taste, remembering the smoked turkey and bouillon contribute salt.
- Cool promptly in shallow containers. Refrigerate and use within 3 to 4 days, or freeze in freezer-safe containers.
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