Turkey Stock Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Things you’ll need:
• 1 large yellow onion chopped
• 2 bay leaves
• 1 c. dry white wine
• 7 c. canned reduced-sodium chicken broth or water
• giblets from 1 turkey, excluding liver, rinsed
• 2 stalks celery with leaves
• 1 turkey neck cut into 2-inch pieces
• 5 fresh sprigs parsley
• 6 whole peppercorns
• Airtight Containers
• Ladles
• Mixing Bowls
• Stockpots
• Strainer
• Mixing bowls
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Directions: |
Directions:Step1
Warm the oil in a large saucepan over high heat.
Step2
Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.
Step3
Add the onion and celery and cook until brown, about 15 minutes.
Step4
Add the wine and water and bring to a simmer. Skim any foam from the surface.
Step5
Add peppercorns, bay leaves and parsley. Bring to a boil.
Step6
Reduce heat to low, cover partially, and simmer for two hours.
Step7
Strain the stock into a bowl and throw away the solids.
Step8
Refrigerate stock in an airtight container.
Lift fat off surface of stock when ready to use. |
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Number Of
Servings: |
Number Of
Servings:Yields about 6 cups. |
Personal
Notes: |
Personal
Notes: • For a richer broth, substitute canned low-sodium chicken broth in place of the water.
• For an even richer broth, use the canned chicken broth and extra turkey necks if you have any available.
• The stock will keep about three days refrigerated.
Honestly, Much cheaper and quicker is to buy broth, or stock.
Big waste if you don't use it immediately. I'm sure it would taste better,
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