Turkey Stock
Prep Time
Makes
Cooking Mode
1 turkey carcass
2 large onions, skin on
2 large carrots, unpeeled
6 stalks celery, including leaves
1 head garlic, split in half
3 bay leaves
1 tbsp black peppercorns
1 leek, white parts only (reserve green portions for wrapping herbs)
2 sprigs rosemary
5 sprigs thyme
½ bunch Italian parsley
1 turkey carcass
2 large onions, skin on
2 large carrots, unpeeled
6 stalks celery, including leaves
1 head garlic, split in half
3 bay leaves
1 tbsp black peppercorns
1 leek, white parts only (reserve green portions for wrapping herbs)
2 sprigs rosemary
5 sprigs thyme
½ bunch Italian parsley
Directions
1Place the turkey carcass in a large stock pot and cover with approx. 10 cups of cold water. Slowly bring to a simmer, using a ladle to skim off any impurities that rise to the surface.
2Meanwhile, cut the onion, celery stalks (set aside leaves) and carrot into a large dice and set them aside with the garlic bulb, bay leaves and peppercorns. Wrap the celery leaves, rosemary, thyme and parsley in the leek and tie it tightly with kitchen twine.
3Once the broth has come to a simmer, add the vegetables and herb bundle and return to a gentle simmer, continually removing any impurities. Cook gently for 4 hours.
4Strain the stock through a mesh strainer lined with damp cheesecloth; cover and refrigerate for 4-5 days, or freeze in airtight containers up to one month.
Disclaimer
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Personal Note
Personal Note
