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Roasted Poultry Stock

Roasted Poultry Stock

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Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.


  • Turkey neck, back (if you spatchcocked your bird), and giblets
  • 5 pounds turkey or chicken wings
  • 2 medium onions, quartered
  • 4 large carrots, peeled, cut into 1” pieces
  • 4 celery stalks, cut into 1” pieces
  • 1 head garlic, halved crosswise
  • 3 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons black peppercorns

Recipe Preparation

  • Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.

  • Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour ¼ cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1½ hours. Strain into containers. Let cool; cover and chill.

  • DO AHEAD: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.

Nutritional Content

Calories (kcal) 50 Fat (g) 1 Saturated Fat (g) 0.5 Cholesterol (mg) 5 Carbohydrates (g) 3 Dietary Fiber (g) 0.5 Total Sugars (g) 2.5 Protein (g) 5.2 Sodium (mg) 155Reviews Section

Roasted Chicken or Hen of the Woods Stock

One of the best parts about hunting mushrooms (and other things) is that, not only do you get to bear witness to the incredible volume of nature’s bounty, you get to take it home, too, and when the mushroom patch is bumpin, or when the blueberries are fruiting heavy, you’ll find yourself, at the end of the day, staring at much more food than you might have anticipated. This is a good thing. Part of the real thrill of the hunt is the feeling of getting something for free–something valuable, and roasted chicken or hen of the woods stock is one of the best examples of that I know.

Chicken and hen of the woods can fruit in great numbers. This was about 10% of the fruiting from one tree!

Chickens and hens (and other polypores like Ischnoderma resinosum and Cerioporus squamosus) are both known for fruiting heavy, if you hit the right tree, at the right time, it wouldn’t be out of the question for you to be able to take 50lbs of mushrooms home that are completely edible. That’s a lot of food, and a lot of value when you consider the price of wild mushrooms wholesale is at the very, very least 10$/lb. As exciting as that find is (and we’ve all been there) there’s only so much fridge Tetris you can play (and that your spouse will put up with).

Poulette Sauce

Poulette sauce is a creamy, tangy mushroom sauce for chicken and poultry dishes. The word poulette is from the French word for "pullet," which refers to a young hen. The poulette sauce is made by adding sautéed mushrooms, chopped parsley and lemon juice to a basic allemande sauce.​​​​

Recipe Summary

  • 1 whole head garlic
  • 4 carrots, cut into chunks
  • 4 stalks celery, cut into chunks
  • 3 onions, cut into chunks
  • 1 green pepper, quartered
  • 1 tomato, quartered
  • ⅓ cup olive oil
  • salt and pepper to taste
  • 8 cups water
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried parsley
  • 2 bay leaves

Preheat oven to 400 degrees F (200 degrees C).

Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables season with salt and pepper.

Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.

Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil reduce heat to low and simmer for 1 1/2 hours strain and cool.

Recipe Summary

  • 7 pounds chicken wings
  • Cooking spray
  • 3 cups coarsely chopped onion
  • 2 ½ cups coarsely chopped celery
  • 2 ¼ cups coarsely chopped carrot
  • 1 tablespoon olive oil
  • 1 cup water
  • 5 quarts water
  • 15 parsley sprigs
  • 15 black peppercorns
  • 8 thyme sprigs
  • 3 bay leaves

Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and next 3 ingredients (through oil) in a bowl toss well to coat vegetables. Arrange vegetable mixture in a single layer on another jelly-roll pan coated with cooking spray. Roast chicken and vegetables at 450° for 1 hour and 20 minutes or until browned, turning occasionally.

Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture into pot. Add 5 quarts water and remaining ingredients to pot. Place pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface discard fat.

Recipe Summary

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Chicken & Mushroom Gumbo

Make the roux. Place a large, heavy gauge sauce pan over high heat and pour in 1 cup of vegetable oil. Before the vegetable oil starts to smoke, make sure the rest of your gumbo ingredients are close at hand. When the oil is starting to smoke, whisk in the all-purpose flour a little at a time until the roux is formed. Continue cooking the roux and whisking constantly until a mahogany brown color is reached. Add the vegetables, and bay leaves to the roux and continue to cook over high heat for an additional 5 minutes. The vegetables should start to caramelize and the roux should be evenly mixed through the vegetables. Slowly pour in the bay leaves, hot sauce & Worcestershire sauce while stirring constantly to avoid lumps. Add the roasted poultry stock in the same fashion, and bring the new gumbo to a simmer. Reduce the heat to medium low and gently cook for at least an hour or until the gumbo stops giving up fat and foam. When fully cooked, fold in the roasted mushrooms & diced chicken and continue to cook for 5 minutes. Add the slivered green onions and adjust the seasoning as necessary. Turn off the heat, stir in the filé and serve at once.

Chestnut Gravy

1-1/2 cups prepared chestnuts (roasted or boiled, peeled, chopped)

2 carrots peeled and diced

1 medium white onion, chopped

6 cups poultry stock (preferably turkey)

1. Saute carrots, celery and onions in melted butter until softened.

2. Add 1-1/4 cups chestnuts and stir, cooking for 1 minute. Pour in bourbon and wine and scrape browned bits from the bottom of the pot.

3. Add stock and simmer for 30 to 40 minutes. Let gravy cool for a few minutes then pour into a blender and puree until smooth.

4. Pour gravy back into pot and stir in remaining chestnuts. Heat before serving.

Pan Roasted Tarragon Chicken

  • Quick Glance
  • Quick Glance
  • 40 M
  • 1 H
  • Serves 4 to 6

Ingredients US Metric

  • 1 teaspoon cornstarch
  • 1 cup canned chicken broth or homemade chicken stock
  • 1/2 cup cider vinegar
  • 2 teaspoons honey
  • 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons mild vegetable oil
  • 1 (2 oz) shallot, minced
  • 4 garlic cloves, lightly crushed and peeled
  • 1 tablespoon (1/2 oz) unsalted butter
  • 1 tablespoon chopped fresh tarragon*


Preheat the oven to 450°F (232°C). Adjust the oven rack to upper-middle position.

In a liquid measuring cup, dissolve the cornstarch in 2 tablespoons broth. Whisk in the vinegar, honey, and remaining broth.

Pat the chicken dry with paper towels and season with salt and pepper.

In a 12-inch (30-cm) ovensafe skillet over medium-high heat, warm the oil until just smoking. Cook the chicken, working in batches if necessary, skin side down, until well browned, 6 to 8 minutes. Move to a plate, skin side up.

Pour off all but 1 tablespoon of fat from the skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant and shallots are just beginning to look translucent, 30 to 90 seconds.

Whisk the broth mixture to redistribute the cornstarch and carefully add it to the skillet, scraping up any browned bits. Bring to boil and return chicken to skillet, skin side up, along with any accumulated juices.

Place the skillet in the oven and cook until the breasts register 160°F (71°C) and drumsticks and thighs register 175°F (79°C), 12 to 22 minutes.

Arrange the chicken on a platter, tent loosely with aluminum foil, and let rest while preparing sauce.

Return the skillet to medium-high heat (the skillet handle will be hot), bring to a boil, and cook until the sauce has thickened slightly, 4 to 5 minutes.

Remove from the heat and whisk in the butter, tarragon, and any accumulated juices from platter into the sauce. Season with salt and pepper to taste. Spoon the sauce over the chicken and serve.

Recipe Testers' Reviews

This beautifully fragrant pan roasted chicken parts with vinegar tarragon sauce came together quickly and easily, and was quite impressive. I would make this for dinner party guests or on a weeknight.

I was a bit concerned about the cider vinegar as I thought it might be too acidic but it was just fine and it settled in nicely with butter and tarragon. I served this beautifully fragrant chicken with roasted asparagus and rice pilaf. Lovely.

This recipe for pan roasted chicken parts with vinegar tarragon sauce produces very succulent chicken with a wonderfully unique sauce—the tarragon really makes it, in my opinion, as it rounds out the sharp vinegar and shallot combination beautifully and makes me want to experiment more with tarragon in general (it is one of my less often used herbs by far).

I sprinkled some extra salt directly over the chicken at service, as well as the lovely yellow tarragon flowers that happened to come with the bundle of herbs I bought for this recipe. I served it with a shaved Brussels sprouts and beet salad on the side.

My oven door decided to break off the hinge right as the timer went off for the chicken, and although this was far from ideal (in fact, it was quite anger inducing), I was able to regain composure upon finishing off the sauce and tasting it with the chicken.

I ripped through my first piece like a cavewoman, dipped it right into the sauce in the cast-iron skillet, and my anger subsided into a moment of joy. The oven may have been on my shit list tonight, but this delicious pan roasted chicken parts with vinegar tarragon sauce recipe is now on my list of rotating go-to meals to make. The chicken was juicy, the skin crispy and the sauce addicting. I love how tangy it is and it went surprisingly well with the red curry risotto I made earlier, too.

I will definitely be making this again, as soon as my oven door can close properly.

Recently I made a test recipe that featured fresh tarragon, so I was interested in this recipe as tarragon was (again) the leading star. The other star is cider vinegar, it works really well with the tarragon. I don't think the recipe would work well using another vinegar. Cider vinegar is a staple in this household, being used in salad dressing and even pastry. It adds a great depth of flavor. If you don’t have it in your pantry, pick some up the next time you are shopping.

This recipe easily comes together. I made it with bone-in chicken breasts, but I think I’d prefer it with bone-in chicken thighs. This recipe for pan roasted chicken parts with vinegar tarragon sauce can be served with any number of things. I made mashed potatoes and I heated up some frozen peas. Everything worked well together and made for a really tasty meal.

I love a fresh take on an old standby and that's exactly what this recipe is. Roast chicken thighs (or legs, or any bone in- skin on cut) couldn't be more week night friendly and this pan sauce is a very manageable extra to take them from box standard to special.

I was a little concerned when tasting the pan sauce as it was very sharp on its own so I held back a little bit when spooning over the chicken. There was no need to hold back! Paired with the very rich dark meat, it was a perfect accompaniment.

This was my kind of weeknight chicken dinner—simple ingredients, straightforward cooking method, and superb results. That said, why save this for purely weeknights? The fragrant addition of tarragon in the luxurious sauce easily makes this the perfect dish for impressing at a gathering as well. My only suggestion would be to double the ingredients for the sauce it was so tasty but for this amount of chicken, I think the sauce was stretched a bit too thin. And my cooking times were a bit longer than stated.

That said, I had some homemade chicken stock in the fridge already so that is what I used. I used an organic unfiltered honey and for the chicken, I used 3 lbs. of bone-in, skin-on chicken thighs (this was 8 medium-sized thighs). I cooked my thighs skin-side down for 10 minutes over medium-high heat which resulted in a lovely browned skin. At this heat, the shallots and garlic were fragrant after 30 seconds, but once I moved the chicken and sauce to the oven my chicken took 18 minutes in the hot 450°F oven to reach 175°F internally. I seasoned the sauce with 1/2 teaspoon of salt and 3 good grindings of black pepper.

I served this with a homemade macaroni and cheese and some roasted broccoli with mushrooms and lemon. Overall a very memorable chicken dish—and we can't wait to enjoy the leftovers again tonight.

I used two sheet pans for chicken thighs with baby Yukons, fennel wedges, carrots, and I had a leek in the vegetable drawer so I chopped it up and scattered it around the pans. I didn't pan sear the chicken, I simply made a sheet pan dinner with double the amount of cornstarch/stock mixture.

I didn't have any honey so I used maple syrup. Roasted in a 375°F oven for 50 minutes, the chicken was crunchy and golden and the veggies were perfect the leek was deliciously caramelized on the edges. The sauce became almost syrupy on the pans (I'll use more stock and vinegar next time) so I just scattered the tarragon over everything and gave it all a gentle toss. The vinegar gave a subtle zing to the flavors. This is an easy and delicious sheet pan dinner that I will make again.


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You can make so many different things with this stock. It&rsquos versatile, it&rsquos good for you, and you can control the salt and keep out unnecessary ingredients and additives that are common in many commercially available chicken stocks and bouillon cubes (msg, modified food starch, a ton of things I cannot pronounce).

How can you store extra chicken stock?

I love to make extra stock and then freeze the rest. It keeps for a long time, and is so much tastier than any of the concentrates or boxed broths that are available out there.

You can freeze it in ice cube trays to add a little something to other dishes.

You can make homemade soups out of it like my creamy mushroom chicken with wild rice, or my Instant Pot Chicken Noodle Soup. It can even be a base for chicken gravy. The list goes on and on.

With this one chicken broth recipe, you can make several different meals.

You could easily make a simple gravy from the drippings if you cook it in a roasting pan, or keep it easy and just eat the chicken plain. The Traeger grilled chicken is seasoned well enough that you don&rsquot really even need gravy.

One way that we really enjoy eating this that&rsquos a bit different is to make this with white rice, broccoli, and sweet chili sauce. Generally, you can find it in most any grocery store in the Asian foods section. It&rsquos just spicy enough to keep me happy, but not too spicy to scare off the kids too much.

How to make Chicken Stock from a chicken carcass

You can do chicken noodle soup and make the homemade noodles, or you can make any of the soups or recipes I&rsquove listed below.

This makes enough for a large, large batch of soup. Definitely enough for leftovers, to freeze, or just to make for a crowd.


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