Rescued Turkey Stock

Steps on how to prepare a Rescued Turkey Stock recipe

Time

4 hour 20 minutes

Servings

1

Calories

25.1

    Ingredients

  • 1 turkey carcass (see first two lines of directions)
  • 16 cups cold water
  • 2 large celery ribs, sliced
  • 2 large carrots, scraped and sliced
  • 2 onions, quartered (do NOT peel)
  • 10 sprigs fresh flat leaf parsley (or more, if you wish)
  • 1 tablespoon peppercorn
  • 2 teaspoons dried thyme

    How to make it

  1. 1. STEP

    First, you need a turkey carcass, stripped of all its meat; if youre lucky, youll be at someones home and theyll be throwing it away-- thats the time to shout, Ill take it!

  2. 2. STEP

    You will also likely discover that youll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well.

  3. 3. STEP

    Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, thats okay; itll taste best, though, if you can get to it soon.

  4. 4. STEP

    Lets get started; first, get out a large pot.

  5. 5. STEP

    Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; thats okay, both your hands and your counter wash up easily.

  6. 6. STEP

    As you are stripping off the meat (dont fret, you wont get it ALL, some stubbornly clings to the bones and thats okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted"bits" that arent edible meat.

  7. 7. STEP

    When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.

  8. 8. STEP

    Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour.

  9. 9. STEP

    When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.

  10. 10. STEP

    Now let it simmer for 3 to 4 hours, stirring every once in a while.

  11. 11. STEP

    I much prefer letting it reduce down to where Ill only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup.

  12. 12. STEP

    If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker.

  13. 13. STEP

    Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.

  14. 14. STEP

    Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.

    Ingredients

  • 1 turkey carcass (see first two lines of directions)
  • 16 cups cold water
  • 2 large celery ribs, sliced
  • 2 large carrots, scraped and sliced
  • 2 onions, quartered (do NOT peel)
  • 10 sprigs fresh flat leaf parsley (or more, if you wish)
  • 1 tablespoon peppercorn
  • 2 teaspoons dried thyme

    Tags

    LUNCH/SNACKS

    POULTRY

    VEGETABLE

    MEAT

    CANADIAN

    KID FRIENDLY

    KOSHER

    FREE OF...

    CHRISTMAS

    WEEKNIGHT

    STOVE TOP

    EASY

    INEXPENSIVE

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