Wednesday, November 25, 2015

Post Thanksgiving Homemade Turkey Stock

Don't throw away that turkey carcass from Thanksgiving! Use it to make a flavorful homemade stock that you can freeze and use for months! This year I am finally going to bite the bullet and DO IT! This recipe is salt free! BONUS! And from everything I have read, it is SOOOOOOO easy! Now you will know, when a recipe calls for chicken stock or veggie stock, you made your own and you know exactly what went into it! Clean eating at it's finest! 


Homemade Turkey Stock

Ingredients: 

Turkey carcass and bones from 14-pound turkey
1 large yellow onion, halved (unpeeled)
1 carrot, peeled and cut into large chunks
2 celery stalks, cut into large chunks
1 bay leaf
1 teaspoon black peppercorns
5 sprigs fresh parsley
3 sprigs fresh thyme

Directions:

1. Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.
2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours.
3. Add the parsley and thyme to the stock and simmer for an additional 2 hours.
4. Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight.
5. The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months.

What do you think? Do you think you will try this out this year? Recipe found at Brown Eyed Baker

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