Chicken Stock

Discussion in 'Poultry' started by millerbuilds, Jun 21, 2015.

  1. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Hey all!

    Just wanted to share what we do with our bones and carcass from Chicken & Turkey.

    We smoke and grill a lot of Chicken and Turkey.  When we do, we always smoke everything (Neck, backbone, etc...) We save the bones and extras in the freezer until we have enough to make a pot of stock.  

    We toss in all of the defrosted parts into a stock pot, add enough water to cover everything with about an extra 2" of water.  Toss in a couple bay leaves and a qtr cup of red wine vinegar.  Let it slow cook on low for 30 hours, strain and freeze in containers or ziploc bags.  

    It makes for a great starter for homemade soups, we use it for cooking pasta to add a bit of smokey flavor to the pasta.

    Smoke ON!

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