I love making my own stock, because it makes me feel very, very thrifty and the flavor that it adds to dishes is really incomparable. This recipe is my own-and you can individualize it even further to suit your family's tastes or to coincide with what you had on hand. For this recipe, you will need a very large stockpot.
Start by giving a rough chop to the veggies you'll use to flavor your stock. I used carrots, celery, potatoes, and a large quartered onion. The larger you make the pieces, the easier they will be to separate out later.
Put all your turkey scraps into a stockpot along with the veggies. Sprinkle generously with salt & pepper, and 3/4 teaspoon each dried ground sage and dried thyme. Add 3 quarts (12 cups) water.
Bring this to a full boil and boil for 10 minutes. Turn down the heat to medium-low, and continue to simmer for 3 hours. This is what mine looked like after 3 hours:
Taste for flavor after 3 hours, adding more seasoning as necessary. Continue to simmer until the stock reaches your desired level of concentration. I prefer my stock very strong, so that when I cook with it I have to add water. I feel like this allows me to control the flavor more-a stronger and weaker turkey flavor depending on the dish.
After stock has reached the desired strength, let cool to room temperature. Strain to remove large pieces of vegetables and turkey scraps. Refrigerate overnight, and then skim the top layer of fat off the next day. Because I rarely use the stock within the next few days, I freeze it in jumbo muffin tins:
After the stock freezes, I pop the individual pieces into a large ziploc bag, and defrost as needed. Enjoy!!!!
No comments:
Post a Comment