Rich in protein and collagen, make a batch of this turkey stock from your leftover turkey carcass.
Course: Soups & Stews
Author: Chef Jenn
turkey carcass and bones
4sprigs of fresh thyme
1carrotcut into 2-3 pieces
1onionpeeled and quartered
2stalks of celeytrimmed and cleaned
14stems of parsleywashed
Put everything in a large pot and bring it to a boil on the stove. Watch it carefully and as soon as it boils, turn it right down to a bare simmer. You should only see a few bubbles breaking the surface.
Use a sieve or skimmer to remove any foam that bubbles up to the top of the pot.
Let the stock simmer very gently for about 4 hours, adding a bit more water as needed. You want it to evaporate some, but not a whole lot.
After about four hours, turn off the heat and set the pot to the side to cool.
Using tongs, remove the carcass, veggies, and any solid bits. Sometimes fishing them out with a slotted spoon works well. Try not to disturb the stock too much. You want the solids to settle to the bottom.
Let it cool for about an hour on the counter then using a large measuring cup or another similar device, remove the stock cupful by cupful without disturbing the solids at the bottom of the pot.
Toss out the last inch or so of stock at the bottom of the pot. It will be cloudy and filled with sediment.
Use or freeze your beautiful turkey stock!
Making turkey stock is not a quick process. Time and patience will yield a glorious turkey stock.