5 pounds chicken or turkey bones, skin and cartilage removed

1 large yellow onion, skin left on, cubed

4 celery ribs, cut into 2-inch cubes

4 carrots, peel left on, cut in 2-inch cubes

4 quarts cold water

2 bay leaves

1 tablespoon whole black peppercorns

Method:

1.   Preheat oven to 425ºF.

2.   Place chicken or turkey bones on a baking sheet lined with parchment paper and place in preheated 425ºF oven. Allow to roast until bones are dark in color and almost appear burnt, approximately 1 – 1 1/2 hours.

3.   Remove from oven and allow to cool until room temperature.

4.   Meanwhile, on the same baking tray, add onions, celery and carrots and coat with fat from the chicken or turkey. Place back in the oven and allow to roast until golden in color, approximately 20 - 24 minutes.

5.   To an 8-quart stockpot, add bones and prepared vegetables. Cover with 4 quarts of room temperature water and add bay leaves and peppercorns.

6.   Over medium heat, bring to just below a boil, reduce heat to low and allow to simmer uncovered, occasionally skimming fat from the top, for 3 1/2 – 4 hours and flavors have developed.

7.   Strain stock discarding bones, vegetables, bay leaves, and peppercorns. Allow stock to sit at room temperature until cool then store as desired in the refrigerator (4 – 6 days) or freezer (3 – 4 months). 

Kitchen Note:  Chicken and turkey stock are excellent in soup or even in place of water when cooking rice or pasta.  Consider freezing it in small plastic containers fitted with a lid or even an ice cube tray for easy use. Note: Make sure you always label your stock with the date it was made and placed in the freezer, as well as what it is.