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A good stock is the not-so-secret ingredient in many superb recipes. It takes “okay” a step higher to “really good.” It allows you to make a delicious soup in minutes rather than hours. A good stock adds depth of flavor without adding needless calories. It takes the supporting role, never the starring role, in outstanding pasta sauces, pot pies and grain or rice dishes. And you can make good, quality stock for almost nothing!
After serving turkey, don’t discard the carcass. Leave bones, neck and gizzard in the roaster pan. Wash and coarsely chop onions, carrots and celery. Add parsley, thyme and peppercorns as well as a bay leaf, if desired. Cover everything with water. Place in a 325 degree F oven for 3 to 4 hours.
Then remove from the oven. Cool slightly and then strain the mixture through a sieve into storage containers. Discard bones and vegetables. Refrigerate stock overnight. Then remove fat which has hardened on the top and place into storage bags or containers. Stock can be used or frozen for later use. Makes at least a gallon of stock.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!