Turkey Stock
photo by *Parsley*
- Ready In:
- 4hrs 50mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 1 turkey carcass, cut into 4 - 5 pieces to fit into pot
- 1 large onion, peeled and halved
- 1 large carrot, peeled and cut in 2-inch lengths
- 1 celery rib, cut in 2-inch lengths
- 3 garlic cloves, smashed
- 2 cups dry white wine
- 1 bay leaf
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- salt
- ground black pepper
- 4 1⁄2 quarts water
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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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
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!