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Easy Turkey Stock

November 2009

Easy Turkey Stock

Boyle & Gardner enlarge

By: Tracey Seaman

Key:

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Good for You

3 Servings
Prep 15 min (plus cooling)
Cook 5 1/2 hr

Ingredients:

1 roasted turkey carcass, broken into pieces, plus the reserved neck, giblets and any leftover skin
2 carrots, chopped
2 ribs celery, chopped
1 onion, unpeeled and quartered
10 cloves garlic, smashed and unpeeled
A handful of thyme and parsley sprigs
2 teaspoons whole peppercorns

Directions:

Divide the ingredients between two large pots (or place all of the ingredients in a large stockpot). Fill each pot with enough water to cover the ingredients (about 4 quarts per pot) and bring to a boil.
Lower the heat and simmer until reduced by one-fifth, about 4 1/2 hours. Let cool for at least 2 hours.
Strain the stock through a colander set inside an extra-large bowl; skim and discard any fat from the surface.
Rinse out a pot, then pour in the stock. Bring to a boil over high heat and cook until reduced by half, about 50 minutes.
Refrigerate the stock, then skim and discard any solidified fat. Makes about three quarts.

Photo How-To:

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Divide the ingredients between two large pots (or place all of the ingredients in a large stockpot). Fill each pot with enough water to cover the ingredients (about 4 quarts per pot) and bring to a boil.
Lower the heat and simmer until reduced by one-fifth, about 4 1/2 hours. Let cool for at least two hours.
Strain the stock through a colander set inside an extra-large bowl; skim and discard any fat from the surface.
Rinse out a pot, then pour in the stock. Bring to a boil over high heat and cook until reduced by half, about 50 minutes.
Refrigerate the stock, then skim and discard any solidified fat.

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