print this recipe email to a friend Poultry Stock Makes about 1 gallon Find this recipe and more in Chef Paul Prudhomme's Always Cooking!. ingredients Reserved carcasses of turkey, chicken, or duck (or all three) 2 gallons water how to prepare In a stock pot, or other large pot, bring 2 gallons of water to a boil. Reduce the heat to a slow simmer. Preheat the oven to 400°F. Place the reserved bones and necks in a roasting pan. Place in the oven and roast until the bones are a rich golden brown, about 30 minutes. As soon as the carcasses are browned, place them in the pot. Simmer until the stock has reduced by half and has a rich poultry flavor, about 2 to 3 hours. Strain and refrigerate until ready to use.

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