Caramelized Turkey/Chicken Stock |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Roasting the bones and the vegetables is the only way to go....it takes a bit longer but what a payout! I use Browned Flour 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. Ingredients:
2 large leeks, cut lengthwise |
2 large yellow onions, cut in fourths |
2 heads garlic, cut in half (remove papery outside) |
2 large celery ribs, cut in half |
2 turkey neck (or 4 chicken) |
2 turkey wings (or 4 chicken) |
1 turkey carcass, with any leftover skin (or chicken) |
1/4 teaspoon black peppercorns |
1 teaspoon sea salt |
8 -9 cups water |
Directions:
1. Crack the breast bone of carcass and flatten as much as possible.
2. 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.
3. After browning, put all the ingredients into a stockpot or large crockpot.
4. 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.
5. Strain and discard meat and vegetables (I use all of it in the dog food I make).
6. Cover pot and put in cool place overnight so that the fat will solidify and can be removed before using or freezing.
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