DARK TURKEY STOCK

Dark Turkey Stock image

Provided by Mark Bittman

Time 2h30m

Yield 10 servings, about 2 quarts

Number Of Ingredients 4

Bones, leftover meat and carcass from a 15-pound turkey
2 carrots, peeled and cut into chunks
1 large onion, peeled and quartered
1 stalk celery, roughly chopped

Steps:

Heat oven to 450 degrees. Place bones, meat and chopped or broken-up carcass in a large roasting pan, and place in the oven. Roast, stirring occasionally, for about 1 hour, or until nicely browned. Don't worry if the meat sticks to the bottom of the pan.
Add chopped vegetables, and roast for about 30 minutes more, stirring once or twice.
Remove roasting pan to stove top, and place it over one or two burners, whichever is more convenient. Turn heat to high, and barely cover the bones with water, about 8 to 10 cups (it's fine if some of the bones poke up out of the water). When water boils, turn heat down so that the liquid simmers.
Cook, stirring occasionally and scraping bottom of pan to loosen any bits of meat, for about 30 minutes. Cool, then strain. Refrigerate, and skim off excess fat. Then, store for up to 3 days in the refrigerator (longer if you bring the stock to a boil every second day), or up to several months in the freezer.