Turkey Stock
Waste not, want not.
Ingredients
  • 1 Turkey carcass,Bones and some Meat Scraps, raw or roasted
  • 1 Giblets (not liver) from the turkey
  • 1 Turkey neck
  • 1cup Chopped Onion
  • 1/2cup Chopped Carrot
  • 1/2cup Chopped Celery
  • 1Package Poultry Blend Fresh HerbsParsley, Sage, Rosemary and Thyme (Dried herbs may be substituted)
  • 2Cloves Garlic, smashed(Optional)
  • 1tsp Whole Peppercorns
  • Cold water
Instructions
  1. Place all ingredients in a deep cooking pot (Dutch Oven or Stock Pot), covering the solids with cold water.
  2. Over high heat, bring the contents ALMOST to the boil. Adjust the heat and/or the position of the pot to maintain the lowest possible simmer for 4 hours. DO NOT COVER. DO NOT STIR.
  3. Pour the liquid off the solids through a fine sieve, leaving most of the solids in the pot. Discard the solids.
  4. Cool the stock by placing its container in a sink filled with cold water and ice. As the water warms, replace it with fresh cold water and more ice. Cool the stock to room temperature before refrigerating it, uncovered, until it is completely cold.
  5. Use a spoon to remove solidified fat from the surface of the jellied stock.
  6. Stock may be reduced in volume by up to 50% by boiling it in a large, wide pot until excess moisture evaporates. Cool again completely before storing in air-tight containers or freezer bags.
  7. This recipe makes “No Salt Added” stock. Remember to salt appropriately when using stock for soup or gravy.