Charlie Trotter’s Chicken Stock

Every chef has their own slight variation of making chicken stock.  This one from Charlie Trotter uses a very long cooking time and a very simple selection of vegetables and seasonings. So though the cooking time is long, the prep time is super short. 

Also, making a half batch of this recipe can be done using the bones and carcass of a single chicken. So after roasting a chicken for dinner, save everything and that night or the next day make the stock. No saving up bones and planning involved. 

I used this stock for two Charlie Trotter soups: 

Ginger-Infused Egg Drop Soup with Chicken Thigh

Braised Leek Soup with Oyster Mushrooms

Charlie Trotter’s Chicken Stock

6 lbs chicken bones

3 C onion, chopped

2 C carrots, chopped

2 C celery. Chopped

1 C leeks

1 T white peppercorns

1 bay leaf

• Cover 3/4 with water
• Boil, then simmer 4  hours, skimming
• Strain
• Low heat 30-45 min until 2 qts, if necessary

From: Charlie Trotter Cooks at Home

Rich Turkey Stock - One Thing That Will Make Your Thanksgiving Dinner the Best Ever

Dear god, that sounds like a headline from Cooking Light magazine or something. Sorry about that.

For quite a few years now I've made a large batch of rich turkey stock a few days or the weekend before Thanksgiving. I strongly recommend you do the same. Here's why:

• The recipe is very easy to make, with surprisingly little time and effort.
• The rich stock will make several of your thanksgiving dishes richer and more tasty than ever. I use it in gravy, stuffing and for braised vegetables.
• It can save you a few dollars while massively increasing quality, compared to buying the ubiquitous cans of stock that suddenly appear en masse in the grocery stores in early November.
• You'll start the "thanksgiving kitchen smells" a few days early!

Rich Turkey Stock

6 pounds turkey wings, drumsticks, and thighs

3 onions, cut into halves, skin on

3 celery stalks, cut into 3 pieces

3 carrots, cut into 3 pieces, skin on

Fresh Herbs: 10 parsley stems, 1 bay leaf
Spices: 10 whole black peppercorns, kosher salt
Equipment: Large roasting pan, large stock pot, thermometer (candy, oil, or instant read)

1. Preheat oven to 500°F.
2. Place turkey parts skin side down in a raosting pan. No oil or seasoning needed.
3. Roast for 30 minutes, then turn peices over and roast another 20 minutes until golden brown.
4. Transfer turkey parts to a large stock pot.
5. Add vegetables to the fat in the roasting pan. After 10 minutes stir vegetables around and cook another 10 minutes, until golden brown.
6. Transfer veg to stock pot. 
7. Place roasting pan on stove (use two burners) and add 2 cups water. Turn heat to medium high and scrape up brown bits until they are released from the bottom of the pan.  Note: if there is excessive oil in the pan, drain some off before adding the water.
8. Add the liquid and vegetables to the stock pot.. Add parsley stems, bay leaf, peppercorns, salt, and 4 quarts water.
9. Bring water to 180 degrees and cook at that temperature  for 3 hours. Do not let the stock boil.
10. Pour stock through a Chinois or large strainer discarding solids. If you wish, strain the stock a second time using a layer of paper towel or cheesecloth.

Stock before straining

Roasted Turkey Pieces

Roasted Veg