Food & Wine Magazine's Rich Turkey Stock
Source of Recipe
Food & wine magazine
Recipe Introduction
active: 20 min; total: 4hr.30 min.
Makes about 3 qts.
this recipe is one that the F&W Test Kitchen has relied on for years. Because there are never enough drippings to make as much gravy as you need - at least 1/3 cup per person- you should prepare stock in advance to have on hand when you need it.
List of Ingredients
7 pounds turkey parts, such as wings, necks and drumsticks
4 quarts water
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, sliced
1 teaspoon kosher salt
Freshly ground pepper
Recipe
Preheat the oven to 400°. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.
Set the roasting pan over 2 burners. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.
Add the onion, carrot, celery, garlic, salt, and several generous pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially, and simmer the stock for about 2-1/2 hours. Strain the stock & skim the fat before using.
MAKE AHEAD The stock can be refrigerated for 3 days or frozen for 1 month.
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