TURKEY STOCK

facebook share image   twitter share image   pinterest share image   E-Mail share image



Turkey Stock image

Provided by Rick Rodgers

Categories     Soup/Stew     turkey     Thanksgiving     Low Fat     Low Cal     Fall     Low Cholesterol     Bon Appétit

Yield Makes 10 cups

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf

Steps:

  • Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
  • Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
  • Bring mixture to boil and skim any foam from the surface.
  • Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
  • Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #soups-stews     #poultry     #stocks     #turkey     #meat     #4-hours-or-less