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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving! Ingredients:
2 smoked turkey legs |
1 large red onion, cut in half |
1 large spanish onion, cut in half |
1 large carrot, cut in thirds |
1 large red bell pepper, seeded (optional) |
1 tablespoon olive oil |
7 quarts cold water |
5 cloves garlic, lightly smashed |
10 whole black peppercorns |
salt to taste |
1 cup water |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush the turkey legs, red onion, Spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.
3. Roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.
4. Pour 7 quarts water into a large stockpot over medium heat. Add the roasted turkey and vegetables, the garlic, and black peppercorns to the water and bring to a boil. Reduce heat to a simmer.
5. Place the roasting pan over a stove burner (two burners, if it will fit) and heat until the drippings sizzle. Pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. Pour the drippings mixture into the stock.
6. Simmer for 6 hours, periodically skimming and discarding the foamy scum that forms on the top of the broth. Pour the stock through a strainer, discarding the turkey and vegetables (they have given up all their flavor). Cool and store in airtight containers. Can be frozen.
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