November 28, 2004

Turkey Stock

8 quarts cold water
1-2 turkey carcass(es), meat removed, leaving some crisp skin on
3 onions, quartered
1 bunch celery cut up
1/2 lb carrots, chopped
2 heads garlic

Spices (place in 4 inch square of cheesecloth or a tea ball)
1 teaspoon peppercorns
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried tarragon leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves

ice
cheese cloth

Directions:
Using kitchen shears, cut up turkey carcass(es), chopping the larger bones in half. Place in a large stock pot and add water and all ingredients including the spices. Cook on a low flame for about an 1 1/2.

Periodically skim off fat, then add remaining ingredients. Attach the spices to the handle of the pot with some twine and float it in the broth. Try not to stir the stock, this will cloud it. Continue to skim off the fat as it floats to the top. After about 2 more hours, strain into a large bowl. Cool immediately by placing the bowl in an ice filled sink. Never place the hot stock directly in the fridge or you run the risk of rapid bacteria growth which may result in food poisoning. Not pretty.

Makes about 5-6 quarts of stock.


Suggestions:
Use to make soup, add to recipes in place of chicken stock or make turkey gumbo!

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