Saturday, February 17, 2007

Turkey Stock

1 turkey carcass (recipe based on a 22 lb. bird)
2 carrots
1 onion
2 stalks celery
Handful of parsley
A few peppercorns
1-2 bay leaves

Pick all the meat off the carcass and reserve. Put the carcass in a big pot and add carrots, onion, celery, and parsley - all unpeeled, but washed and coarsely chopped.

Add peppercorns and bay leaves. Add water to cover.

Bring to boil, then cover and simmer 6-10 hours.

Strain, refrigerate overnight, uncovered.

Remove fat from top of stock.

Recipe from Susan Branch's Vineyard Seasons

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