When
you're eating Thanksgiving dinner, odds are you aren't thinking about
your next meal, but I am. Admittedly, it's a bit obsessive on my part,
but before I sit down to join the dinner, I start making turkey stock.
All the bones and scraps go into a large pot filled with water. By the
time we're clearing the table, the stock is finished.
Turkey
stock is rich and flavorful. Perfect for making soups, stews, and pasta
sauce, and like chicken stock, it freezes beautifully.
Yield: 15-20 servings
Time: 1 hour
Ingredients
1 turkey carcass, skin, scraps
Water
Method
Put
the carcass into a large pot. Cover the bones with water. Simmer 1
hour. Strain and refrigerate. Pick the meat off the bones to use in a
soup or stew.
The stock keeps in the freezer for six months.
- Recipe courtesy of David Latt