Turkey Stock

Use the bones from a turkey that you either break down yourself or ask a butcher to save them for you.  Use the carcass, neck and giblets (those squishy things that come in the bag if you are using a store bought turkey).  Place in a large pot with 2 large carrots, 2 small leeks or onions and 2 celery staulks, all quartered.  Cover with water and bring to a boil over high heat.  Reduce immediately to a simmer for 1 1/2 hours, skimming any foam and fat that rises to the surface.

Strain and use stock immediately for gravy or soup or freeze (labeling and dating) for later.

And prepare to enjoy the best soup or sauce you’ve ever made!

And the house will smell terrific and the windows will get that romantic, steamy look that makes you thick of cold days, hot chocolate, wool sweaters and walks through the leaves.


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