Turkey StockCourse: DinnerCuisine: AmericanDifficulty: Easy
My stock is always the best. People always rave and it is super easy. When making stock the most important part, is having a stock pot large enough to hold the bird carcass with all the lovely aromatics. I don’t put a great deal of thought into making stock. I usually use whatever can be found in my garden and in my pantry. Key ingredients are: carrots, celery, onions/leeks/shallots, garlic and then have fun with it. Also I bring it all to a boil and then let it simmer for about 4 hours. Strain it and allow it to cool before freezing it. It should last you for several months. I freeze it in different quantities because I know how I cook, sometimes I only need a cup and sometimes I need 3 cups.
turkey carcass and the neck, heart, giblets, and kidney’s
Water to cover most of the bird, depending on size of stock pot
onions, outer skin removed, quartered
leeks, rinsed and cut in 1 -2 inch pieces, white and light green only
fresh ginger, skin removed
turmeric, skin removed
2 bay leaves
Fresh herbs: rosemary, sage, thyme, parsley
1-2 granny smith apples, quartered
- I always have the stock pot ready to go while the turkey is cooking. I like that all the ingredients are in there and flavoring the water. Once the turkey has had all the meat removed, I begin to bring the water with all the goodies to a simmer.
- Once simmering I add the turkey carcass and some of the vegetables from the roasting pan.
- I bring it to a boil and then simmer for several hours. Let it cool and strain well into a large pot.
- Using a ladle I add to containers or ziplock bags or even ice trays for use later. It is a good idea to label bags and containers with the proper measurements of the chicken stock. It makes it easier to use when in need of homemade stock.