Barbara Adams Beyond Wonderful, November 1st, 2007
Turkey Broth Recipe
Creating scrumptious homemade turkey broth takes almost no effort; simply toss the ingredients in, simmer and strain. Try it once, and you may never throw away a turkey carcass again!
Ingredients
16 cups (4 qualts) cold water
1 turkey carcass, stuffing removed
1 onion
1 head garlic
2 carrots
2 stalks celery
6–8 whole cloves
30 whole black peppercorns
2 whole bay leaves
Directions
1. Pour the cold water into a large stockpot and add the turkey carcass.
2. Halve the onion. (Leave the skin on, as it adds color to the stock.) Cut the garlic horizontally. Add both to the stockpot.
3. Cut the carrots and celery into three or four large pieces and add them to the brew.
4. Toss in the cloves, peppercorns, and bay leaves.
5. Turn the heat to medium-high and bring the stock to a lively simmer. Do not boil it, however, or it will become cloudy.
6. Use a slotted spoon to skim away the protein solids that accumulate on the surface as the broth begins to simmer.
7. Reduce the heat to medium-low and simmer for 1 ½–2 hours. The stock is ready when the turkey carcass falls apart and the broth is intensely flavorful.
8. Remove the bones and set aside.
9. Cool the stock to room temperature, then strain through a large sieve.
10. Refrigerate overnight, then remove and discard the fat that has risen and solidified on the surface of the stock.
11. For convenient storage, freeze stock in small portions in ice cube trays or zip-lock bags, then thaw just what you need for everyday use.
Serves 12–14 cups
Preparation time: 1 ½–2 plus hours cooking with 8 to 10 hours downtime.
A Barbara Adams Beyond Wonderful recipe©
