turkey carcass |
turkey stock |
FROM TO
Making Turkey Stock
Turkey carcass, turkey legs & wings, left over bones, and skin are put in a large stock pot along with an onion (quartered), some chopped carrots, parsley, thyme, a bay leaf, celery tops and some peppercorn. Add about 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with cold water by an inch.
Bring to a boil and immediately reduce heat to a just below a simmer. Cook for at least 4 hours, uncovered. Occasionally skim off any foam that comes to the surface.
Remove the bones and veggies and strain the stock.
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