Turkey Stock
Servings 3 Quarts +/-
Equipment
- Large Stockpot
Ingredients
- 1 turkey carcass plus the wings
- 2 small onions, cut into wedges
- 3 stalks of celery, roughly chopped
- 3 carrots, roughly chopped
- 5 cloves of garlic, skins removed
- Handful of fresh parsley (stems & all)
- 2-3 small sprigs of fresh thyme
- 1-2 bay leaves
- 1 tsp whole black peppercorns
Instructions
- Preheat the oven to 250 degrees.
- Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don't bother removing the skin from them).
- Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until it covers the carcass. Cover with a tight-fitting lid and place in the oven.
- Simmer covered in the oven overnight, or for 10 hours. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.
- Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce and get a richer flavor.
- Make sure to skim off any fat from the top of the stock.
- Pour the stock through a fine sieve (again) into the storage containers.
- Allow the stock to cool completely, then remove any remaining fat that floated to the top of the stock.
- Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!