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Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
| Servings |
| 1 1/2 gallons |
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Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
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Ingredients
- 1 turkey carcass and trimmings
- 2 gal water
- 1/2 tbsp salt
- 4 whole bay leaves
- 1 medium onion, halved
- 4 cloves garlic
- 1 bunch parsley, washed
- 1 1/2 tsp peppercorns
- 1 large carrot, halved
- 1 stalk celery, including leaves
Servings: gallons
Units:
Instructions
- In a large stockpot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a roiling boil. Add the turkey carcass and boil, uncovered, for 1 to 1 1/2 hours, adding more water to keep the carcass covered. Skim off any foam that rises.
- Remove the carcass and strain the stock and reserve. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals and remove it with a spoon.
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