I made this wonderful stock with the leftover roast Turkey carcass from Christmas. I used anything and everything, the neck of the turkey and I used the left over stuffing, some left over roast potatoes and other vegetables cooked and uncooked that I had cooked too many of, I have cooked this recipe from the basic recipe below and just added, what vegetables I had left over. Next time I will even keep the potatoe skins and cook them as well!! I was carfeul not too use, too much of one thing that may have taken over the flavour though. I have frozen the stock for using later, I am not sure what in, but the stock had that wonderful roast Turkey dinner flavour !!!
- Take a very large cooking pot and break the turkey carcase into it, then add the rest of the ingredients. Cover with water, bring up to simmering point, skim off any scum that rises to the surface, simmer for 2- 3 hours.
- (If you have more time then the longer simmering the better, I simmered longer and added just 3/4- 1 cup more water at about the 2 hours mark.).
- Set a colander over another large pan, and with tongs and a ladle, lift most of the bones and ingredients into colander. Being very careful as liquid is hot, drain remaining stock into colander, let stock completely drain through colander and when drained discard the contents of colander, keeping the liquids in the pan.
- Place liquid stock back on heat, and slowly simmer for another 10 minutes, this time strain the stock through a strainer and leave to cool, discarding debris in the strainer.
- Cover, cool completely and then chill overnight. Some fat/scum may be needed to be skimmed off next day and discarded.
This recipe worked out perfectly with the leftover turkey carcass from Thanksgiving. I made the stock one day and then a turkey noodle soup with the stock the following day. It's a winner!
A neighbor gave me two chicken carcasses before leaving on vacation so this recipe came along perfect timing. I increased the ingredients by half again and added more water. My friend had used a pretty spicy rub on the chicken so I didn't get to really taste what the ginger might have added to the stock but I will try it again in the future. The rub had paprika so my stock's final product was a bit darker. I cooked it for almost four hours and ended up with 4 quarts of rich stock. I froze 3/4 of it and used the rest in our chicken and dumplings. Outstanding.