This is stock I recently made using organic chicken. Delish!

Stop! Put the turkey carcass down! Don’t chunk it after your Thanksgiving feast; instead, use it to make homemade stock.


I love homemade stock – whether it be turkey, chicken or beef. It’s delicious, full of nutrition and extremely versatile. I like to call it “liquid gold” because it is so nutritious. Plus, you get extra bang for your buck. It’s amazing what leftovers, water and a little time can create.



Homemade Stock



  • the leftover carcass from a turkey or chicken
  • enough filtered water to cover the bird
  • apple cider vinegar
  • a whole onion, quartered
  • 2-3 carrots, roughly chopped
  • 2-3 stalks of celery with leaves (or use the ends you usually through away)
  • 4-5 garlic cloves



  1. Remove as much of the meat off of the carcass as possible. Place the carcass in a large stock pot and cover with filtered water. Add a slash of apple cider vinegar (this helps get more nutrients from the bones into the stock.)
  2. Toss in the remaining ingredients.
  3. Heat to a boil then reduce the temperature to low and cover. Let the stock simmer for at least 8 hours and up to 24.
  4. Turn off the heat and let cool then remove and discard the bones and large pieces.
  5. Using a fine strainer pour the stock into a large container. Place in the refrigerator and let sit over night.
  6. You will notice all of the fat floating on top – skim off as much fat as you can. The stock will have a gelatin-like consistency. This is good! Natural gelatin is very nutritious!
  7. Put the stock into glass jars and store in the refrigerator and/or freezer for later use. Will stay good up to 5 days in the fridge and 6 months is the freezer.


Use as the base for soups and sauces. Homemade stock is great as a warm drink to sip on – especially if you have a sore throat or a cold.


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