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Oven Turkey Stock
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Description
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!
Ingredients
- 1 whole Turkey Carcass Including Neck And Gizzard
- 2 whole Onions
- 3 whole Carrots
- 3 whole Celery Stalks
- 3 sprigs Parsley
- 3 sprigs Thyme
- 8 whole Peppercorns
- 1 whole Bay Leaf
- 1-½ gallon Water, Or Enough To Cover Everything
Preparation
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 325ºF oven for 3 to 4 hours.
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 1 gallon of stock.
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