For Thanksgiving this year I purchased an 18 pound Turkey. As you can imagine there are a lot of leftovers. So after picking the carcass clean of all the meat I could find - I broke up the bones and other inedible remains and decided to make stock.
I took two large stock pots and separated the bones and scraps into 2 piles. I added the vegetables, some herbs, spices and covered with water and let it simmer all day. The aroma filled my entire house and my boys and daycare kids all asked if I was making chicken soup for dinner LOL!! So here is a super easy recipe for a delicious versatile broth that can be used in everything from soups to stews, and stir fries.
Ingredients:
Turkey Carcass trimmed of all meat and fat and bones broken to fit pot
1 onion quartered - leave the peel on, this adds a nice colour to the stock
2 stalks of celery halved
2 large carrots peeled and roughly chopped
4 cloves of garlic smashed with peels on
1/4 cup salt (this seems like a lot but you are adding it to an ENTIRE pot)
3 sprigs of fresh thyme (or a couple tablespoons of dried thyme)
small handful of whole peppercorns
3-4 bay leaves
Directions:
Take the bones and place at the bottom of the pot. Cover with vegetables, herbs, spices, salt and peppercorns.
Cover with water to the top of the pot - leaving a 2-3 inch head space.
Bring to a boil - boil vigorously for 5 minutes. Reduce heat all the way to low and cover with a tight fitting lid. Simmer gently for 4-6 hours, or all day if you prefer. The longer you simmer - the more concentrated the flavour will be.
Strain the stock in a fine mesh strainer. If you don't have a fine mesh strainer, you can use cheesecloth over a pot instead. Allow the stock to cool to room temperature. Take the strained stock and place in the refrigerator for 12-24 hours, preferably overnight. This allows the fat to rise to the top and harden so that you can skim it off.
Skim off the fat with a spoon, and now you are ready to freeze in batches, or use immediately for soups, or stews, etc. Stock will last for up to 2 weeks in the fridge. If you do not use it by then, I suggest you freeze it or discard it.
I took two large stock pots and separated the bones and scraps into 2 piles. I added the vegetables, some herbs, spices and covered with water and let it simmer all day. The aroma filled my entire house and my boys and daycare kids all asked if I was making chicken soup for dinner LOL!! So here is a super easy recipe for a delicious versatile broth that can be used in everything from soups to stews, and stir fries.
Homemade Turkey Stock
Ingredients:
Turkey Carcass trimmed of all meat and fat and bones broken to fit pot
1 onion quartered - leave the peel on, this adds a nice colour to the stock
2 stalks of celery halved
2 large carrots peeled and roughly chopped
4 cloves of garlic smashed with peels on
1/4 cup salt (this seems like a lot but you are adding it to an ENTIRE pot)
3 sprigs of fresh thyme (or a couple tablespoons of dried thyme)
small handful of whole peppercorns
3-4 bay leaves
Directions:
Take the bones and place at the bottom of the pot. Cover with vegetables, herbs, spices, salt and peppercorns.
Cover with water to the top of the pot - leaving a 2-3 inch head space.
Bring to a boil - boil vigorously for 5 minutes. Reduce heat all the way to low and cover with a tight fitting lid. Simmer gently for 4-6 hours, or all day if you prefer. The longer you simmer - the more concentrated the flavour will be.
Strain the stock in a fine mesh strainer. If you don't have a fine mesh strainer, you can use cheesecloth over a pot instead. Allow the stock to cool to room temperature. Take the strained stock and place in the refrigerator for 12-24 hours, preferably overnight. This allows the fat to rise to the top and harden so that you can skim it off.
Skim off the fat with a spoon, and now you are ready to freeze in batches, or use immediately for soups, or stews, etc. Stock will last for up to 2 weeks in the fridge. If you do not use it by then, I suggest you freeze it or discard it.
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