Turkey Stock

I love to make stock out of the turkey carcass. So easy and so delicious.

Slice off any turkey meat, for sandwiches  and pull off the skin that is left to save for Turkey Fried Rice, which I will cover on Monday.

Break up the carcuss  then place it in a stock pot and add cold water (just barely to  cover).

Bring to a boil then turn the heat to low and simmer for 4 hours.

Stir the stock with a wooden spoon or bamboo chopsticks every hour or so.

Turn off the heat. Allow to cool one hour.

Strain into a stainless steel bowl.

I like to store the stock in a bain marie, which is a tall stainless steel vessel.  I buy them from Bridgekitchenware.com.

When the stock has completely cooled I put it in the refrigerator.  The next day I remove the fat.

You can keep the stock for 4 days in the frig or freeze it.

Great to use when making rice or soup or for braising vegetables.

When freezing, use plastic and allow at least 1½ inches of head space as the stock expands when frozen.

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