Turkey Stock

Submitted by CHEF GRPA

"This stock serves as a lovely base for soups and stews. A gift of gold that keeps on giving...way better than a necklace if you ask me. I think of any stock as liquid gold… the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all over again. Here’s how you make it, a little liquid gold from me to you, that will freeze well for another day if you wish. Never throw away the tukey carcas–every thanksgiving and x-mas after everyone has had their fill-i debone the cooked bird using a similar recepy-you dont have to brown it-and make stock=its great -my daughter says its better than chiken soup to cure a cold."

 

• Ready In: 4hrs 10mins
• Ingredients: 9
• Yields: 6 CUPs

ingredients

• 1 turkey carcass
• 2 cups carrots, diced
• 2 cups onions, diced
• 1 cup celery, diced
• water
• 1 few sprigs thyme
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 garlic clove, crushed

directions

1. Heat the oil in a large pot over high heat and add the turkey carcass, browning on all sides.
2. Add the vegetables and brown. Pour off any grease, then add a small amount of water - 1/4 cup or so - and scrape the bottom of the pan with a wooden spoon to deglaze.
3. Add enough water to cover the vegetables and meat. Bring to a boil and reduce to a simmer, then add the herbs and garlic. Simmer for 4 hours, or until the stock reaches the desired flavor - the longer it cooks, the more robust the flavor will be.