The next time you roast a turkey, save the carcass for flavorful stock. Turkey stock flavored with savory, fresh thyme isn't complicated to make and the finished stock becomes the base of a variety of dishes, including soups, stews and casseroles. You can also use turkey stock to flavor vegetables such as mashed potatoes, steamed carrots, collard greens or broccoli. Homemade turkey broth is economical, and unlike most canned broths, homemade stock is free of sodium and preservatives.
Instructions
1. Remove the meat, skin and fat from a turkey carcass. Rinse the carcass under cool water.
2. Place the carcass in a large soup kettle or stock pot. Cover the carcass with water.
3. Add onion, garlic, celery, carrots, thyme, parsley and peppercorns.
4. Bring the mixture to a boil and turn the heat to low. Don't allow the stock to boil a second time.
5. Allow the stock to simmer for 3 to 4 hours, stirring occasionally. Add more liquid to cover the carcass, if necessary.
6. Pour the turkey stock through a strainer. If you prefer clear stock, line the strainer with paper coffee filters or paper towels.
7. Store the turkey stock in the refrigerator until you're ready to use it. You can also divide the stock into airtight containers and store the stock in the freezer.
Tags: turkey stock