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Homemade Turkey Stock
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1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced
Place all ingredients in a soup kettle. Bring to a boil. Reduce heat; cover and
simmer for 1-1/2 hours. Discard turkey carcass. Cool broth for 1 hour. Strain
through a cheesecloth-lined colander; discard vegetables and herbs. If using
immediately, skim fat from broth; or refrigerate for 8 hours or overnight, then
remove fat from surface. Broth can be frozen for up to 2-3 months.
Yield: 3-1/2 quarts.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |