If you’ve been reading for a few weeks, ya’ll know that I recently cooked a toddler-sized turkey. I wanted to make the absolute most of every part of that bird so today’s adventure was making turkey stock.
Making any kind of meat stock is relatively easy, its a basic combination of bones + veggies + water = stock.
Ingredients:
- leftover turkey “bits” – bones, wing tips, etc
- veggies – carrots, celery, and onion are the “traditional” stock veg
- water – enough to cover everything in the pot
- Get your biggest stockpot (or borrow one) and put all of your bones in it
- peel and chop your vegetables, 2 carrots, 2-3 ribs of celery, and 1 onion should do it. I suggest leaving the veggies in big pieces, so that they’re easier to remove at the end
- add the vegetables to the stock pot, and fill with water to cover everything (tip: if you have a heavy pot, put it on the stove first, then fill with water)
- let the mix boil for 3-4 hours, adding more water as necessary to keep everything covered.
- strain the mixture through a fine sieve, and discard the bones, meat, and vegetables (all the flavour has been boiled out of them, so they’re not tasty any more)
- at this point, you can further boil the stock to concentrate it, or use it as-is
- if the stock looks “greasy” put it in the fridge for a few hours/overnight, and skim off the fat that rises to the top
- this stock can be used immediately for soup, stew, or anything else, or you can freeze it in airtight containers to use later.
I’m looking forward to using this yummy stock to make many delicious things over the next few months!!!
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Great informative post! Don’t forget to tell your readers to skim off impurities as they rise to the top- makes a cleaner, better tasting stock! And don’t boil- simmer!!
xo
Kris