Turkey Stock
This recipe is from Just Simply Cuisine and makes the most amazing stock base for risotto and soups.
- Terry
INGREDIENTS
- all the remains of a Thanksgiving turkey: carcass, skin, scraps
- medium-sized onion, peeled and poked with a few cloves
- some leafy celery stalks, about 2 or 3
- large handful of fresh parsley, stems and all
- 2 bay leaves
- several whole peppercorns
- dash of sea salt
INSTRUCTIONS
Put all ingredients in a large stock pot and add just enough water to cover all. Bring to a boil, then turn down flame and barely simmer for several hours.
Let cool and pour liquid through a tight mesh strainer into another stock pot; discard dregs.
Refrigerate stock until fat rises to the top and solidifies. Then scrape off fat and discard.
Terry's note: The remaining liquid might be gelatinous. Never fear, this is apparently a good thing and means the stock will have delicious flavor.
Portion out stock into containers (I use 2-cup and 3-cup containers) with tight-fitting lids. Label and freeze for future use.