CHRIS HASTINGS'S TURKEY STOCK

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Chris Hastings's Turkey Stock image

Use to make Hot and Hot Fish Club chef Chris Hastings's Oyster Dressing and Giblet Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 cups

Number Of Ingredients 10

1 turkey neck
Giblets from 1 turkey liver, reserved
Heritage Turkey with Oyster Dressing
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon coarse salt

Steps:

  • Place all ingredients in a large stockpot along with 8 cups water; bring to a boil over high heat. Reduce heat to low and simmer until reduced to about 6 cups, about 1 1/2 hours; strain, reserving giblets. Let cool completely. Stock may be kept refrigerated, in an airtight container, for up to 3 days.

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