Turkey

Parker Feierbach

Making your own stock at home is as easy as throwing veggie scraps into a large pot and letting it simmer away. Its a great way to use up any dying herbs and extra carrots and celery in the fridge after roasting a turkey. It takes almost zero effort and leaves you with a flavorful stock that you can store in the freezer until youre ready to make your next batch of turkey noodle soup

What are the best vegetables for stock?

Traditionally, onions, carrots, and celery are used to make stock but that doesnt mean they have to be the ONLY ones. Its great to use leftover scraps for stocks so that you are able to limit food waste. We chose to add leeks and garlic to our stock because we had some in the kitchen, but if you dont want to buy leeks just for stock, you can skip it! 

Feel free to swap out herbs as well. Try not to pick anything thats too overpowering or flavor limiting like dill or cilantro. These will take over the flavor of your stock. Herbs like parsley, thyme, rosemary, and chives are perfect. 

How long does stock need to cook for?

For flavorful stock we recommend simmering it for at least 3 hours. Theres no true need to go much longer than that or youll just start to lose volume on how much youll end up with. 

How long will stock keep?

Stock is the perfect thing to store in your freezer! After letting your stock cool to room temp you can store in the refrigerator for 2 weeks or in the freezer for up to 3 months. Set it out in the fridge the night before you plan to use to defrost or place it in a pan of barely simmering water to thaw out quickly!

Yields: 8 cups

Prep Time: 0 hours 10 mins

Total Time: 3 hours 30 mins

1

cooked turkey carcass, meat removed  

1

onion, quartered

2

large carrots, cut into large pieces

2

stalks celery, cut into large pieces

1

leek. rinsed and cut into large pieces

1

head garlic, halved widthwise

1

small bunch rosemary

1

small bunch parsley

1

small bunch thyme

2 tsp.

black peppercorns

  1. Add all ingredients to a large stockpot. Cover turkey completely with water, about 10 to 12 cups. 
  2. Over medium heat, bring stockpot to a boil, then reduce heat and let simmer for 3 hours. Spoon fat off the top as it rises. 
  3. Use tongs to remove turkey carcass, then strain stock through a fine mesh strainer. Let stock cool to room temperature. 
  4. Store in refrigerator until ready to use for up to 2 weeks or in the freezer for 3 months. 
Turkey

Parker Feierbach

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Calphalon Premier Stainless Steel 6-Quart Stock Pot with Cover, Silver

Calphalon amazon.com

$109.99

Associate Food Editor Makinze is the Associate Food Editor for Delish.com.

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