Now that Thanksgiving is over and your leftovers have either become new meals, ie, a tasty casserole or other concoction, it’s great to boil down those turkey bones to make stock that can go into your freezer and be added to dinners down the road.
Frankly, there’s nothing like a well-made stock to add flavor to any meal that calls for it. Of course, most of us have little time to prepare homemade chicken, vegetable or fish stock but if you’ve got the leftover items why not give it a try?
I also think you’re truly geting your money’s worth when you can use every last bit of your Thanksgiving turkey. And, you paid good money for it and of course cooked it to perfection. Making stock is a great way to stretch your food dollar a bit more. I didn’t want to start my post by saying, “In these uncertain times (how depressing), but still…it’s always good to save a few bucks!
Many of you may already have a good recipe, but I’ll share my method just the same. You can also find recipes for stock on www.epicurious.com or www.foodnetwork.com. And, I’ll be using my containers of turkey stock to flavor all sorts of recipes during December, like soups, stews, and various vegetable side dishes.
3 parsnips, whole
4 carrots, whole
4 celery stalks, cut in half (with leaves left on)
3 onions, quartered and unpeeled
1 garlic bulb, top cut off
1 1/2 tbsp whole, black peppercorns
2 tbsp coarse salt
turkey parts with meat left on (I used both drumsticks and wings)
1/2 bunch of fresh, flat-leaf parsley
5 sprigs, fresh thyme
Place ingredients into a 16-quart stock pot and add 7 quarts of water. Bring to a boil and then lower heat. Simmer for four hours, periodically skimming the top. Drain pot and discard solids. Place pot of stock into an ice-bath to cool temperature, stirring contstantly.
Chill overnight in refrigerator. Skim any fat off of top. Divide stock equally amongst freezer containers and store in freezer for two months. Note: label containers with contents and date.