Sunday, November 25, 2007

Turkey Stock

Man, I love Thanksgiving. Its a great excuse to cook for a whole week straight. This recipe makes a very rich and flavorful stock.

1 turkey carcass, broken into pieces, along with any left over juices or gravy
1 T olive oil
Coarsely chop the following vegetables:
2 large onions
6 cloves of garlic
4 ribs of celery
1/2 cup carrots
1/2 cup turnips
1/2 cup
1/2 cup chopped fresh parsley

Either roast the 4 sprigs of fresh thyme
4 sprigs of fresh oregano
1 T black peppercorns
2 cubes of chicken boullion
2 bay leaves
3 T garlic powder
salt, to taste
1 cup white wine
11 cups water, or enough to cover all ingredients

Roast the carcass in a 400 degree oven until the bones are browned. Set aside. Saute all of the vegetables in the oil in a large stock pot over high heat for just a few minutes, until they begin to release some moisture. Add the rest of the ingredients. Bring the stock to a boil and then simmer it, partially covered, for 3 hours. Strain the stock and skim off the fat.
Makes 8-10 cups of stock.

No comments:

Post a Comment