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Poultry Stock by Tim Granzeau

Making stock will seriously enhance to your culinary skills



Rich Chicken Stock by Bruce Naftaly


This lengthy recipe, from Bon Appetit in December 1986 motivated me to expand my knowledge of French preparations including remouillage, couli, jus, demi-glace, glace de viande and Sauce Espagnole.  I have been making stocks since the 1980’s and have 6 or 8 different stocks in my basement freezer.  I hope these methods will also inspire you.


The next page and following techniques provide new ways to make your own stocks.  In our kitchen, my procedures have evolved over 40 years.  My current methods produce wonderful stocks with vastly reduced time and effort.  My methods may be highly unusual but work!


Note:  This recipe begins with a simple chicken stock.  That simple chicken stock then goes through separate two reductions, called a triple stock, concentrating flavors at every step.  The first reduction adds fresh stock ingredients for another run and reduced to a demi-glace.  The last reduction adds flavor enhancements for a final reduction to a wonderful glace.


Ingredients for the first reduction:                           Directions for first reduction


    4 pds. Chicken necks wings & backs                      Preheat oven to 425F with a center rack.


    A Mirepoix: 1 medium Onion, diced                       Arrange and roast chicken until browned

2 Celery stalks, diced                          Turn occasionally.  About 1 hour

1 medium Carrot, diced                      Add Veggies and roast to brown

     1 medium Leek, diced                         Turn occasionally. About 30 mins.

     1 cup red blended wine                       Transfer to stockpot. Pour off oil.

     10 black Peppercorns                          Deglaze fond with wine and add to pot.


    1 Bouquet Garni:                                                     Add seasoning and stock to stockpot.

4 Parsley sprigs or stems                         Bring to boil and skim foam from surface

4 Thyme sprigs                                        Reduce heat & simmer gently

1 Bay leaf)                                                Reduce stock to 5 cups.


    2.5 Quarts basic Chicken Stock (Costco)                Strain and degrease


Ingredients for the 2nd reduction:                           Directions for 2nd reduction


    1 Tablespoon Butter                                                Put butter in small heavy skillet. Med-Low

    3 Tablespoons minced Shallots                               When melted, add shallots & stir until soft

    1/2 cup dry red wine                                               Add wine and Thyme.  Bring to boil.

    2 Thyme sprigs                                                        Add the stock from the second reduction

    Stock from first reduction                                        Reduce to thee cups to finish.  Enjoy


Tim Granzeau’s Easy Stock Procedures for Chicken or Turkey


Chicken stock requires chicken parts, bones, cartilage, fat and skin.  Buy a whole fresh chicken that is not “enhanced” - injected with a salt solution, or broth, during processing.  Cook the whole chicken or remove parts to cook.  After a meal, separate left overs at joints and chop back and breast bones in half.  Place this in freezer bags after every meal.  Store bags for months in a good freezer to collect enough to fill your stock-pot.  Thanksgiving is wonderful time to gather left-over turkey carcasses from friends.  You can make a large quantity of reduced stock, gravy base or homemade soups to share with those same friends. 


“MIS EN PLACE” means every ingredient is prepared and put in order before you begin cooking.  This assures you that needed ingredients are in your kitchen.  It makes it easy to add ingredients in the proper order and to verify the appropriate ratios for the recipe.


Gather chicken parts.  Cut fresh chicken into manageable pieces and place in a plastic bag.  NOTE: A combination of dark/white chicken parts, skin and joints will provide a better balance with more gelatin in your final stock.  The goal is to have a stock that easily gels at lower temperatures.  You want the stock-pot nearly filled with chicken parts.  Place any frozen bags in a sink to partially thaw why you prep the vegetables.


Gather the vegetables adjacent to a large cutting board.  Whole onions are diced and placed in an open bowl.  The remaining vegetables (leeks, celery stalks and carrots) are diced and placed in another large bowl.  You may Include left-over greens from leeks, onions and garlic.  You may also skip the aromatics at this time.


The following ingredients should fit in an 8-quart stock pot:  Placed in this order.

1 Large diced onion at bottom.  A blackened onion does not taste burned.

2 Diced celery stalks, 1 diced large carrot, 1 large diced leek.

1 Bouquet Garni (optional)

3 Pounds of chicken bones or parts.

2 Quarts of water or enough to cover the solids by 2 inches.


Bring stock uncovered to a slow simmer over low heat for 2 hours.  NEVER STIR STOCK.  When the temp approaches 180F, reduce the heat or move the pot to a smaller heater on low.  The stock should not boil.  (If the stock boils and gray scum appears on the surface, carefully remove scum with a large spoon.)  You want to maintain a slow simmer for up to three hours.


Place the stockpot uncovered in a 200F oven overnight for rich flavors with lots of gelatin.

The next day you pour the stock through a fine strainer.  (See Video)  Refrigerate the stock overnight and remove any fat from the surface.  .  Finally, reduce with shallots/wine and freeze in appropriate containers.


Stock transfer