Chicken or Turkey Stock

Recipe No. 521 from the U.S. Army’s WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Chicken or turkey, bony parts — 30 pounds
• Water — 7¾ gallons (31 No. 56 dippers)
• Carrots, diced — 10 ounces (¾ mess kit cup)
• Onions, diced — 4 ounces (¼ No. 56 dipper)
• Celery, diced — 4 ounces (¼ No. 56 dipper)
• Salt — 3 ounces (6 mess kit spoons)
• Pepper — (¼ mess kit spoon)

Directions

1. Use all bones, backs, necks, wing tips and feet of chicken or turkey; scrub thoroughly.
2. Add water, carrots, onions, celery, salt and pepper.
3. Cover and heat to boiling point; reduce heat and simmer about 2 hours. Strain.
4. Cool as quickly as possible. Refrigerate until needed.
5. Before using, remove layer of hardened fat from surface of stock.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Chicken or turkey, bony parts — 2 lb 6⅓ oz Water — 2½ qt Carrots, diced — ¾ oz Onions, diced — about 2 tsp Celery, diced — about 2 tsp Salt — about 1½ tsp Pepper — scale to taste ((¼ mess kit spoon))

Save hardened fat for frying or shortening.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 521, Soups. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.