CARAMELIZED TURKEY/CHICKEN STOCK
Roasting the bones and the vegetables is the only way to go....it takes a bit longer but what a payout! I use recipe#161962 for making gravy with this stock. Don't be scared off by the cholestrol count for this....remember that you are removing at least 90% of the fat prior to using.
Provided by Happy Harry 2
Categories Stocks
Time 1h15m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Crack the breast bone of carcass and flatten as much as possible.
- Spray a lipped cookie sheet or roasting pan with cooking oil (lightly). Put all the meat and vegetables on sheet and roast at 450 degrees for 45-50 minutes until nicely browned. Shake pan several times while roasting.
- After browning, put all the ingredients into a stockpot or large crockpot.
- Bring to a boil (or strong simmer in crockpot). Cover and reduce heat to med-low and allow to simmer 21/2 hours on stovetop, 4hrs. on high in crockpot.
- Strain and discard meat and vegetables (I use all of it in the dog food I make).
- Cover pot and put in cool place overnight so that the fat will solidify and can be removed before using or freezing.
Nutrition Facts : Calories 240.7, Fat 10.5, SaturatedFat 3, Cholesterol 80.3, Sodium 393, Carbohydrate 12.4, Fiber 1.5, Sugar 2.9, Protein 23.7
ROASTED TURKEY STOCK
When you're making a turkey, making stock with the bones is the logical next step. This recipe, from the Los Angeles chef Suzanne Goin, has the usual aromatics - carrots, celery, onions - plus a concentrated shot of white wine and a dried chile, which add a welcome breath of freshness. (Sometimes poultry stock can taste flat.) Roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. You can use this stock in virtually any recipe that calls for chicken stock (except for chicken soup).
Provided by Julia Moskin
Categories soups and stews
Time 1h
Yield About 3 quarts
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.
- Remove from oven and transfer pieces to a stockpot.
- Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.
- Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.
- Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.
- Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.
- Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.
- Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 1 gram, TransFat 0 grams
CHEATER'S TURKEY STOCK
If you have the time or desire (or both) to make your own turkey stock from additional parts and bones before Thanksgiving cooking gets started, feel free. The rest of us can doctor store-bought broth with the "extra" parts of the turkey.
Provided by Alison Roman
Categories soups and stews
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat a drizzle of oil in a large pot over medium heat, and add the turkey neck, heart and liver. (Discard the kidneys.) Season with salt and pepper, and cook, flipping once, until nicely brown on both sides, 4 to 6 minutes. Add onion, garlic and celery and season with salt and pepper. Cook, stirring occasionally, until they've started to get some color, 2 to 3 minutes.
- Cover with chicken broth and 1 cup water. Simmer gently until the broth tastes like you've simmered it all day from scratch, about 30 minutes. Remove from heat, season with more salt and pepper and strain.
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