All you need for a basic chicken stock is a chicken carcass plus a few veggies: carrots, onions, and (if you have it) celery. Simmer until delicious and season with a bit of salt and pepper as needed. If you want something a bit less one-note in the flavour department, then this herbed poultry stock is a great solution. It needs a few more ingredients, but itsn't actually any more difficult than the basic stock.

If you already have some plain poultry stock on hand, you can add the herbs and cook it again to convert it into herbed poultry stock. If you're starting from scratch though, I advise just adding everything to the pot at once so that you don't need to cook it a second time.

Herbed Poultry Stock

Ingredients

• 2-3L Poultry Stock¹
• 1 pile of Stew Herbs
• 1-2 sprigs of fresh rosemary (or 1/2 tsp. dried)
• 4-6 fresh sage leaves (or 1 tsp. dried)
• salt & pepper, to taste

Directions

1. Dump everything into a large pot or crockpot and bring to a boil².
2. Reduce heat and simmer for a few hours. (Or cook in a slow cooker for 8-12 hours.)
3. Strain the broth and adjust seasoning to taste.

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¹ Or, if you don't already have any poultry stock on hand, just put all the ingredients for a batch of stock into the pot. ^Back
2 Feel free to add any vegetable scraps or peelings you might have on hand here as well. I often add carrot, onion, or garlic peels; leek tops; pepper cores/seeds; etc. I think I had some parsnip peels on hand this time as well. Stocks like this are a great way to use up scraps! ^Back