Turkey Stock

"What to do with the carcass of the turkey after all the meat is gone? Make stock, of course."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
4hrs 50mins
Ingredients:
12
Serves:
16
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ingredients

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directions

  • Preheat oven to 400°F Place carcass on baking sheet. Roast until bones turn brown.
  • Transfer browned bones to stock pot. Add onion, carrot, celery, garlic, wine, bay leaf, parsley, thyme, salt to taste, pepper to taste and water. Bring to a boil over medium-high heat, skimming any fat or foam that rises to the surface. Reduce to low, and simmer 4 hours or until stock is rich and flavorful.
  • Strain stock through a large mesh strainer; discard solids. Cool to room temperature, then refrigerate. When fat solidifies on top, remove and discard. Package, seal tightly and store in refrigerator up to 1 week, or freezer up to 6 months. (Leave 1" headspace for freezer storage.).

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Reviews

  1. Perfect. Great flavor and deep golden color. It was easy to make and smelled fantastic while simmering. The white wine is a must in this recipe; don't omit it. Thanx for sharing!
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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