Roasted Poultry Stock

Anja Bauman
Anja Bauman
October 13, 2022
I love making stock in the Anova Precision Oven. With the oven set at just the right temperature I never have to worry about it boiling over not staying hot enough. For poultry stock with the richest and deepest flavor, I always make it with roasted bones and vegetables. You can use leftover turkey bones after Thanksgiving dinner or make this with a collection of chicken bones any time of the year.
Serves
12
Prep Time
00:25
Cook Time
05:30
Roasted Poultry Stock
0
20
Ingredients
1 (12-pound/5.4kg)
turkey carcass with the meat removed or 2 ½ pounds chicken bones
1 Tbsp
neutral oil
5 to 6 stalks
celery, roughly chopped
2 large
onions, chopped
5 cloves
garlic, peeled and smashed
15 sprigs
fresh thyme
3
bay leaves
1 tsp
whole black peppercorns
4 quarts (3.75L)
water
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 25%
Temp: 425°F
Heat: Rear

2. Prepare Bones

Line a sheet pan with aluminum foil if desired. Arrange the bones on the sheet pan. Drizzle the bones with the oil. Using your hands or a pastry brush, rub the oil onto the bones to coat thoroughly.
Prepare Bones

3. Roast Bones

Rack
Transfer to the oven and roast the bones until they are dark golden brown, about 45 minutes.
Sous Vide Mode: Off
Steam: 25%
Temp: 425°F
Heat: Rear
00:45 Timer

4. Prepare Vegetables

Remove the bones from the sheet pan and place in a 7 ½-quart (7L) stock pot. Leaving the foil in place if using, add the carrots, celery, onions, and garlic to the sheet pan. Stir them around to coat them in the oil and roasting juices left on the pan.
Prepare Vegetables

5. Roast Vegetables

Rack
Transfer to the oven and roast until the veggies start to brown, about 15 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: 25%
Temp: 425°F
Heat: Rear
00:15 Timer

6. Adjust the Oven for the Stock

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Bottom

7. Assemble Stock

Transfer the roasted vegetables to the pot, making sure to scrape in as much of the roasted bits as possible. Add the parsley, thyme, bay leaves, and peppercorns to the pot. Cover with the water. Use a wooden spoon to submerge any ingredients that are sticking out. Insert the probe, taking care that it is not touching the bottom of the pot. Wrap the cord around the pot's handle to keep the probe in place.
Assemble Stock

8. Heat Stock

Rack
Transfer the pot to the oven and attach the probe. Cook until the probe reaches its target temperature, 30 minutes to 1 hour.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Bottom
209°F Probe Target

9. Simmer Stock

Rack
Let the oven adjust automatically to a lower temperature to simmer the stock. Continue to cook the stock at a low simmer for 4 hours.
Sous Vide Mode: On
Steam: 50%
Temp: 209°F
Heat: Bottom
04:00 Timer

10. Strain, Cool, and Chill

Remove the pot from the oven and carefully strain the solids. You may need to use tongs to remove some of the larger pieces first. Let the stock cool for about 30 minutes then transfer to the refrigerator to chill for at least 3 hours.

11. Skim and Store

Using a ladle, gently skim the surface of the chilled stock to remove any fat that has risen to the top. Discard the fat. Transfer the stock to airtight containers and refrigerate for up to 1 week or freeze for up to 6 months.
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