Homemade Turkey Stock - City Cookin'

Описание: Just like many American families,it was a right of passage in my family when I first cooked the Thanksgiving turkey. Several factors delayed this event well into adulthood for me, including perpetually living in apartments with apartment-sized ovens too small for a turkey, and not owning a roasting pan, turkey baster, twine for trussing, and other once-yearly Thanksgiving-centric essentials. Once I acquired all the necessary accessories,as well as a normal sized oven, I figured out the task and hosted several lovely Thanksgiving dinners. However, this is the first year I’ve also crossed the threshold into making my own stock from the turkey.

I’ve watched my mom and aunt take care of this task, usually from the couch while I was nursing a food hangover, with ease. And really, it is quite easy. Just find a pot big enough to hold a turkey carcass (another accessory, check), throw in whatever vegetables and herbs you have on hand, and cook it for hours. And hours. But all that lazy cooking time, glancing over at the pot and occasionally skimming the foam from the top, will reward you with delicious and flavorful homemade stock for use in soups for the next few months.

This recipe can be applied to a chicken as well, just adjust the amount of water accordingly to just cover the chicken in the pot.

Find the full recipe post on http://www.citycookin.com

Homemade Turkey Stock
Adapted from Alton Brown
makes about 5 quarts

Ingredients
Turkey bones and skin
4 carrots, peeled and cut in half
4 celery ribs, cut in half
1 medium onion, peeled and quartered
10 sprigs fresh thyme
10 sprigs fresh parsley
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 bay leaves
cold water


Instructions
Place the turkey, vegetables, and herbs in a large stockpot. Cover with water until everything is submerged. Heat over high heat until bubbles start to form. Lower heat and simmer, uncovered, for 6-8 hours. Skim off scum from the surface of the water frequently. Add additional water as needed to keep everything submerged.

Remove from heat. Discard all solids and strain through a fine mesh sieve or cheesecloth. Refrigerate overnight. Remove solidified fat from the surface of the stock. Package in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.

Notes:
*If you’re not sure when you’ll have time make stock, store the turkey carcass, sealed tightly in a plastic bag, in the freezer up to a month until you’re ready. Just take out, add to the pot, and continue the recipe as usual.
*This recipe works for a chicken as well.
*Try freezing the stock in ice cube containers, then transferring to a large plastic bag once frozen. This will save on containers and make a few tablespoons of broth much more accessible than freezing in a large container.
*Taste the stock before turning off the heat. If it tastes bland, let cook for another few hours.


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Music: "Miei" by Broke for Free