Yup, it is exactly the same as Turkey Stock, but a whole lot more versatile.
In my family, there is a certain traditional flavour we expect Turkey Soup (and stock) to maintain, whereas chicken stock can go in so many different directions.
The beginning is simple. Start with a pot full (about 2 kilos) of chicken bones, backs, thigh bones, breast bones. (Honestly, if you are not already doing this, keep a zip lock bag in your freezer and any time you have to remove a breast bone, or de-bone a chicken thigh, toss it in the freezer bag. You will be surprised at how little time it takes to fill it up. Once full, it should weigh about 2 kilos, which is enough for 2 – 3 litres of stock. )
Toss the frozen contents of that bag into a stock pot, add water to just cover the…
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