Sunday, October 30, 2005

Homemade Stock

This is the stock in the crockpot while cooling but before straining.
You can make this stock up to 3 days ahead or freeze up to 3 months.

You can simmer the stock overnight of put into the crockpot for around 10 hours. This stock can be used for wonderful roasted turkey, gravy and stuffing. Do not worry about making too much stock because you can use it for other recipes or to make a wonderful soup later.

The best stock is made with turkey parts with lots of bones like wings, backs and necks. You can also use heart and gizzard but not liver. If you like liver in your gravy add it during the last 15 minutes when making the gravy. Remember the longer the stock simmers the better it will be, up to 12 hours. Do not add salt to the stock because the stock must be reduced in some recipes and it will make it too salty.


3 pounds turkey wings, neck, and giblets
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery, chopped
6 parslely sprigs
1/2 teaspoons thyme
1/4 teaspoon peppercorns
1 bay leaf

1. Chop the wings and neck into 2 inch pieces.

2. In a large pot heat oil over medium high heat, In batches add the turkey wings , neck and giblets and cook , turning occasionally until well browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add carrots, onions and celery to the pot and cook, stirring often, until softened, about 6 minutes.

3, Return turkey to pot, Add cold water to cover the turkey by 2 inches. Bring to boil, skimming as form rises. Add spices. Reduce heat to low, Cook at a simmer for at least 2 hours and up to 12 hours. Add more water as needed to keep turkey covered.

Strain Stock through a colander* in to a large bowl. Let stand for 5 minutes. Then skim fat. If desired Finely chop giblets and refrigerate for gravy. The neck meat can be removed and chopped and reserved as well. Cool stock completely before refrigerating or freezing.

*I put some cheesecloth to strain it better in my colander.

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