Turkey Stock
Created by Chef Charlie Romeroatcharliestable.com
Course: Appetizers & Soups
Season(s): Spring, Summer, Fall, Winter
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 of 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 into 4-6 pieces. Add to stockpot. (If you want a richer darker stock, roast the bones in a 400 degree oven until 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 jello when it is cold.
You can make the stock a couple of days in advance.
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