Monday, October 11, 2010

DIY :: Turkey Stock


Well, I hope your Thanksgiving weekend has been as good as mine. Yesterday we spent the day with my parents, grandpa, aunt, uncle & cousin. We enjoyed a delicious turkey dinner with all the trimmings. Mom very generously sent home most of the leftovers with us - except I forgot to take some cranberry sauce! So, today I made a fresh batch of cranberry sauce to go with turkey dinner leftovers for supper. I also decided to get creative for lunch and made a turkey pizza. I'll post that recipe in a minute. Meanwhile, I'll share with you how I make turkey stock! Frozen chicken or turkey stock is a staple in my kitchen. I keep several containers of it in the freezer to throw into soup or other recipes. I find the flavor so much better than using Chicken oxo cubes or even Campbell's chicken stock.

It's very simple to make your own stock, so there's really no reason not to!

Turkey Stock 

1. Pick all the usable turkey off the carcass and set aside.

2. Place the carcass, including the drumsticks and wings in a huge stock pot or roast pan.

3. Rough chop a bunch of celery, carrots with the peels on, onion. Add to roast pan.

4. Throw in several bunches of fresh parsley, sage, savory, thyme.

5. Add some freshly ground pepper and salt.

6. Cover with water. Fill the roast pan as full as you can.

7. Put a lid on it and boil.

8. Just before it boils over, reduce the heat to a simmer!

9. Let simmer for 3 hours or so.

10. Strain through a fine sieve into another large pot.

11. Throw out the bones, vegetables and herbs.

12. Divide the turkey stock into containers and put in your freezer. Or if you're really energetic, make some of it into turkey soup right now!


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