Homemade Turkey Stock

Homemade Turkey Stock
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Ingredients

  • 1 turkey carcass, all bones, skin etc.
  • 4 carrots ,peeled, quartered
  • 4 ribs celery, cut in thirds
  • 2 onions, quartered
  • Whole peppercorns
  • 2 bay leaves
  • 2 garlic cloves, pelled
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Water

Instructions

  1. Over medium high heat add enough water to large pot to fill halfway.
  2. Add all ingredients and more water if needed to cover vegetables and bones. Stir gently, cover and let simmer for 4-5 hours.
  3. Check the pot periodically to see if more water is needed.
  4. With slotted spoon remove the larger pieces of bone and vegetables and discard. Strain the remaining liquid into bowl using fine sieve.
  5. Let cool. Scrap off any fat the has formed on the top.
  6. Use stock immediately or freeze for up to 6 months.
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The great thing about stock is that you can use every little part of the turkey from the skin to the legs to the wing tips that normally would get thrown out.  Each piece has flavour from roasting so they are all important.  Break up the larger pieces to help them cook better

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In a large pot add enough water to come halfway up the sides. This is just to start.  You may have to add more water as the stock cooks.  Turn the burner to med-high.

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Add the turkey bones to the pot.

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Quarter the onions.

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Add them to pot.

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Cut the celery into thirds.  Include some of the leaves since they have a wonderful strong celery taste.

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Add them to pot.

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Peel and cut the carrots into large pieces.

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Add them to the pot.

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Now it’s time for the seasonings. You want about 1 tablespoonful of whole black peppercorns.

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Add them to the pot.

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You also want 2 bay leaves

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And 2 whole cloves of garlic, peeled.

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To finish it off measure out the parsley and thyme.

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And add it to the pot.

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Add more water to the pot if everything isn’t covered with liquid and give it a good stir.  Now put the lid on and forget about it for 4-5 hours.  Okay maybe check it 2 hours in to see if you need to add more water since some will evaporate but otherwise LET IT BE!

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5 hours later. Using a slotted spoon scoop out the large pieces of bone and vegetables and discard.

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Now pour the remaining liquid through a fine strainer into a bowl to remove the remaining bits.

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You can use the stock right away or if you prefer to make it a bit healthier let it cool and solidify completely then scrap any layer of fat that has formed on the top.  This stock can be frozen for up to 6 months.

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