Turkey Stock
Post Thanksgiving recipe to use leftover turkey & veggies
Servings: 8
Equipment
- Stock Pot (8-12 quart)
- Fine Mesh Strainer
Ingredients
- 1 Turkey Carcass all left overs except the liver
- Cold Water
- 1 Onion
- 2 Carrots
- 3 sprigs Parsley
- 2 springs Thyme or 1 tsp of dried thyme
- 1 Bay Leaf
- 1 Celery Rib
- 10 Peppercorns
- Salt
- Pepper
Instructions
- Remove all the usable turkey meat from the turkey carcass.
- Place the turkey carcass, neck (not cooked), leftover skin, bones and drippings, into a large stock pot (8-12 quart depending on the size of the turkey), and cover with COLD water by an inch.
- Add thickly sliced onion, some chopped carrots, celery (including tops), parsley, thyme, a bay leaf, and some peppercorns to the pot.
- Bring to a boil, reduce to a simmer, skim foam.
- Add salt and pepper (to taste) to the pot.
- Cook for at least 4 hours, partially uncovered, occasionally skimming off any foam that comes to the surface.
- Strain the stock and let cool. Place in storage containers.