Ingredients with Measurements:
- 1 turkey carcass, with any leftover meat removed
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 12 cups water
Special equipment needed:
- Large stockpot
- Fine mesh strainer
- Cheesecloth
Step-by-step instructions:
1. Place the turkey carcass in a large stockpot and cover with water.
2. Add the chopped onions, carrots, celery, minced garlic, bay leaves, and whole black peppercorns to the pot.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low and let the stock simmer for 4-6 hours, skimming any foam or fat that rises to the surface.
5. After the stock has simmered for the desired amount of time, remove the pot from the heat and let it cool slightly.
6. Place a fine mesh strainer over a large bowl and carefully pour the stock through the strainer to remove any solids.
7. Discard the solids and return the strained stock to the pot.
8. Place a layer of cheesecloth over the strainer and pour the stock through the cheesecloth to remove any remaining solids.
9. Let the stock cool to room temperature before transferring it to airtight containers for storage.
Time:
Preparation time: 15 minutes
Cooking time: 4-6 hours
Temperature:
Simmer over low heat
Serving size:
Makes approximately 12 cups of stock
Nutritional information:
Not applicable
Substitutions for ingredients:
- Any leftover turkey meat can be added to the pot for extra flavor.
- Other vegetables, such as leeks or parsnips, can be used in place of the onions, carrots, and celery.
Variations:
- Add fresh herbs, such as thyme or rosemary, to the pot for additional flavor.
- Roast the turkey carcass in the oven for 30 minutes before adding it to the pot for a deeper flavor.
- Use the stock as a base for soups, stews, or gravies.
Tips and tricks:
- Skim any foam or fat that rises to the surface of the stock to keep it clear and flavorful.
- Let the stock cool to room temperature before transferring it to airtight containers to prevent bacterial growth.
- Freeze the stock in small portions for easy use in recipes.
Storage instructions:
Store the stock in airtight containers in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Reheating instructions:
Reheat the stock in a pot over medium heat until heated through.
Presentation ideas:
Not applicable
Garnishes:
Not applicable
Pairings:
Not applicable
Suggested side dishes:
Not applicable
Troubleshooting advice:
- If the stock is too weak, let it simmer for an additional hour or two to concentrate the flavor.
- If the stock is too strong, dilute it with water or chicken broth.
Food safety advice:
- Always use clean utensils and equipment when making stock to prevent bacterial growth.
- Store the stock in the refrigerator or freezer as soon as it has cooled to prevent bacterial growth.
Food history:
Stock has been a staple in kitchens around the world for centuries, as it is a versatile and flavorful base for many recipes.
Flavor profiles:
Turkey stock has a rich, savory flavor with hints of onion, carrot, and celery.
Serving suggestions:
Use the stock as a base for soups, stews, or gravies.
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