Turkey Stock
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Turkey Stock
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 turkey carcass plus the wings
- 2 small onions, cut into wedges
- 3 stalks of celery, roughly chopped
- 3 carrots, roughly chopped
- 5 cloves of garlic, skins removed
- Handful of fresh parsley (stems & all)
- 2-3 small sprigs of fresh thyme
- 1-2 bay leaves
- 1 tsp whole black peppercorns
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Instructions
- Preheat the oven to 250 degrees.
- Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don't bother removing the skin from them).
- Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until covering the carcass.
- Cover with a tight-fitting lid and place in the oven. Simmer covered in the oven overnight.
- In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.
- Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.
- Pour the stock through a fine sieve (again) into storing containers. Allow the stock to cool then remove any remaining fat that floated to the top of the stock.
- Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!
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