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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Roasting the bones and vegetables deepens the flavor of the stock. To cool to room temperature quickly, place stock in a large stainless steel bowl set in a larger bowl of ice water; stir frequently. Store in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Ingredients:
bones from a cooked 12-pound turkey |
1 peeled carrot, cut in half crosswise |
1 celery stalk, cut in half crosswise |
1/2 medium onion, peeled and quartered |
4 quarts cold water |
1/8 teaspoon black peppercorns |
4 thyme sprigs |
4 parsley sprigs |
1 bay leaf |
Directions:
1. Preheat oven to 425°.
2. Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.
3. Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.
4. Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.
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