Poultry Stock: How-to

Step by step to making a great poultry stock.

I always make my own stocks and have given step by step instructions here on how to make a poultry stock. You can apply the same principles to making ham w/a ham bone, beef with a beef bone, or seafood stock using shrimp, crab, or crawfish shells. However, if you don’t have the bones or the time to make your own. you can purchase broth or make a stock using Better Than Bouillon bases. These are great products which I use to replace salt in my homemade soups. They can also be used to enhance the flavor of canned broths. There are several varieties and the one you choose would depend on the type of soup you are making. Better Than Bouillon comes in Chicken Base (most popular), Beef, Ham, Vegetable, seafood, vegetable, and more. Some of these are hard to find but all are available on Amazon

If you want to make soup such as my Chicken Sausage Gumbo, don’t let time keep you from it. With that said, I must emphasize that homemade stocks are always better and in my opinion, bring much satisfaction and accomplishment to the finished product. Therefore, I encourage you to try this method for making a homemade stock and applaud your efforts. I hope you enjoy all my recipes.

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