This post was supposed to be a guest post by my husband featuring his wonderful Thanksgiving turkey but I think we’ve both just awoken from our turkey comas, and he unfortunately awoke with a cold.
But I had planned on making stock from the left over turkey carcass anyway. In most of my recipes, I try to use homemade stock when ever possible. I admit, I do keep chicken bullion in the kitchen too though.
Any time we eat a whole bird (or anything with bones) I try to make stock the next day and freeze the leftovers. The best method, you may ask to freeze an entire batch of stock? Well I have extra ice cube trays that I keep just for freezing extra stocks and sauces.
The best way to do this is simply waiting until it cools and divide it among a few ice cube trays. I’ll admit the process of making stock usually takes most of the day, but it is always worth it because the house smells so good!
Turkey stock recipe – Ingredients
- 1 turkey carcass, picked clean of any meat and fat, and broken into pieces
- 3-4 large carrots
- 3-4 stalks celery
- 1 large onion
- 4 cloves garlic
- 2-3 tablespoons olive oil
- Salt and pepper to taste
Preheat oven to 450 degrees. Roughly chop carrots, celery, and onion into large pieces. Put veggies along with turkey bones into a roasting pan. Toss with olive oil, salt and pepper. Roast until the vegetables begin to brown and become very fragrant, about 30 minutes.
Put turkey bones, vegetables, garlic into a large pot (I used my pressure cooker) and cover with water. Cook 3-4 hours until the flavors blend, adjusting seasoning as necessary.
May be you like to refer the another food recipes making the tasty meals for your family.