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11-24-2008, 02:30 PM | #1 |
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Brown Turkey stock
1 Turkey carcase, cut to fit in your stockpot, all the bones and joints
3 brown onions, quartered, skin on 3 celery stalks, quartered, + the leaves 2 carrot, quartered 1 head of garlic, halved widthwise with skin 1 T. black pepper corns, whole 1 T. kosher salt 2 C. merlot 4 ½ Q. fresh water 3 sprigs fresh thyme 1 sprig fresh rosemary 1 sprig fresh sage 3 bay leaves Heat all ingredients in a stockpot over medium-high heat just until it starts to bubble around the sides of the pot, reduce heat and simmer for 4 hours. Do not boil! Skim off whatever scum may rise to the surface, add water as needed to maintain volume. Strain through a colander lined with doubled cheese cloth, defat as needed and cool in a ice/water bath. Freeze in zipper bags for later use. |
11-25-2008, 09:30 AM | #2 |
That's a Corgi
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Re: Brown Turkey stock
Do not boil is true for all stocks!
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