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Holiday Stock

If you do one thing this holiday season, its make stock out of the bones and vegetable scraps. Best tip: freeze everything and make it on a later day! Your house will smell wonderful and it wont feel so overwhelming!

This is a chicken carcass. When I made this blog, turkeys were not available chicken. The process is the same.

I started by cleaning all the edible meat from the carcass. EVERYTHING else was put into a freezer bag, including the skin and the drippings that were unused. I froze the carcass for later use. If you are making your stock within a day or two, no need to freeze.

Place the carcass in a large, deep stockpot. Add cold water to the pot, covering the carcass by an inch. Place on burner and bring to a gentle simmer.

Turn the head down to low and cover the pot with a small vent. Let simmer for 4-6 hours.

I use the scraps from vegetables. Celery, carrots, and onions. These can be frozen like the carcass if not being used right away.

Add in the vegetable scraps.

Add in herbs, stems included (i used thyme) Simmer for 1-2 hours.

Strain through a colander into a deep container. Let cool and carefully place in a freezer bag. Marke the date and name on the bag. Lay flat to freeze.


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