Turkey Stock
Created by Chef Charlie Romero • At Charlie\'s Table • AtCharliesTable.com• Course: Condiments & Sauces
Ingredients
- 1 turkey carcass
- 1 large yellow onion, large dice
- 1 large carrot, large dice
- 1 celery rib, large dice
- Olive Oil
- 1 plum tomato, large dice
- 12 peppercorns
- 6 sprigs thyme
- 6 bay leaves
- Water
Instructions
In a stockpot large enough to hold the turkey carcass and vegetables, heat oil, add diced vegetables, and cook until golden and soft. Add tomato and a little salt. Add peppercorns, thyme and bay leaves. Remove from heat.
Cut the turkey carcass in 4-6 pieces. Add to the stockpot. (If you want a richer darker stock roast the bones in a 400-degree oven till golden before the first step. Do the same with the wings if you remove them.) Fill the pot with water just to cover the ingredients. Bring to a boil and skim off any foam. Reduce heat and simmer for 4-6 hours. Add a little water if necessary if the stock reduces too much.
When the stock is cool enough to handle, strain into another pot. Discard solids. Bring the stock back to a boil and skim off any foam or impurities. Reduce until full flavor is achieved. Skim off any fat. Cool the stock and refrigerate. The stock should resemble Jell-O when it’s cold.
You can make the stock a couple of days in advance