POULTRY MEAT STOCK

This is a basic meat stock, which you can then turn into soup, use in recipes calling for stock, or drink as is.

• 3-5 lbs of chicken, duck, turkey, or goose. This can be a whole chicken/duck, or it can be thighs or quarters, with the skin on and bones intact.
• 1 onion, quartered
• 3-4 carrots, halved
• 3-4 stalks celery, halved
• 2 cloves garlic, halved
• 2 t salt
• 1 T lemon juice

Place all ingredients in heavy soup pot and add water to cover by 2 inches. Bring to boil, reduce to simmer, cover and cook 1-2 hours. You are ready for the next step if the leg bone of the chicken slips away clean when pulled. If the leg bone does not slip away clean, cook an additional 30 minutes.

When the meat is fully cooked, remove it from the pot. I place it on a large pie plate to cool before deboning it. Be sure to save all of your bones, and non-edible parts of the meat for bone broth. Then, use a strainer to remove the vegetable chunks from the stock.

Now you have your basic poultry meat stock.