Many of us just discard leftover chicken bones whether you’ve made a whole chicken or pieces of chicken or turkeys for that matter, don’t throw them out anymore. Make your own chicken or turkey stock that you can use in many recipes controlling the seasonings not to mention sodium that it’s made with. ┬áI like getting the most out of all of my food so here is my homemade chicken/turkey stock that i prefer to use ­čÖé┬á


  • 1 5-7 lb Chicken or Turkey carcass (if meat is still on it, leave it and use it for chicken soup)
  • 1 Large Vidalia Onion (chopped in large pieces)
  • 6 Cloves of Garlic (crushed)
  • 3 Celery Stalks (cut into thirds leaving the leaves on)
  • 4 Large Carrots (cut into thirds)
  • 2 TBSP of Minced Onion
  • 3 TBSP of Garlic Salt
  • 2 TBSP of Freshly Ground Black Pepper
  • 2 TBSP of Sea Salt
  • 4 Fresh Basil Leaves



  1. Put your carcass in a large soup pot
  2. Add your veggies to the soup pot
  3. Cover the entire chicken/turkey carcass with water so that is fully emerged and add all of your veggies and spices, mix in well
  4. Turn the heat up on high until the water comes to a full boil
  5. Turn the heat to medium so that it maintains a soft boil, cover and cook for 6 hours
  6. About every hour mix the broth well and break the chicken/turkey apart, it will start to fall apart very easily after the first couple of hours
  7. Turn the heat off after 6  hours and allow it to cool for 1 hour
  8. Strain the broth into a large bowl (i use a large colander)
  9. Put your broth into freezer containers and freeze for up to 3 months or use immediately
  10. If you are making chicken/turkey soup, remove all the chicken/turkey from the carcass before discarding


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