Written by adam on Nov 26, 2007
Turkey Leftovers: Stock
As legends go, it is said that the Native Sioux would use every part of the buffalo that they hunted and killed. Bladders into water skins, hide into clothing, and bones into sewing implements. I think a lot could be learned from the Native Americans around Thanksgiving time, and that's not an intended joke.
Let me preface this by saying I think we are a bit advanced of a culture to be using the bones of a turkey for sewing implements, but the carcass of a thanksgiving turkey us very useful, primarily for making stock. Turkey Stock.
It's really quite easy, place the trimmed turkey carcass in a large pot, add some aromatics, simmer for 3 hours, strain and freeze.
Oh, and let me refresh your memory if you are unclear. Stock is made from bones, and broth is not.
- 1 Thanksgiving turkey carcass
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 1 carrot, chopped
- 3 cloves garlic, smashed
- 1 Tsp. each of dried thyme, basil, and margoram
Completely trim your turkey of all remaining meat. You will need this later for turkey sandwiches, turkey salad, and turkey whatever else. Keep as much skin and fat for the stock.
Place the carcass in large 10-12 quart pot. Fill it with 8 quarts of water. Add the carrots, onion, celery, and garlic. Place the dried herbs in a small sachet of cheesecloth and put into the stockpot. Bring the liquid to a simmer over medium heat. Continue to simmer for about 3 hours. You may need to skim off foam every now and then.
When the time is up, cool the pot in a ice water bath. Change the water every 15 minutes or so, until the mixture is cool. Put the pot in the fridge overnight to let the fat congeal at the top.
The next day, skim off the fat and pour the remaining broth into ice cube trays and freeze. I like to store the stock cubes in a large freezer bag.
Responses to "Turkey Leftovers: Stock" ...
el mojay
Our turkey stock is partly in the freezer and partly in the turkey soup, the last of which I'll enjoy for lunch tomorrow, along with a couple of buttermilk biscuits which had a chewy crust a la my Granny's biscuits. They were a bit small compared to Granny's; but we always referred to hers as "cathead biscuits". Pardon the imagery.
e m
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my