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Rich Turkey Stock (Atlantic Journal Constitu

Source of Recipe

WASHINGTON POST (11/21/04)


Recipe Introduction

Makse about 12 cups Hands on: 10 minutes Total time: 4-4 1/2 hours A rich turkey stock makes for superior gravy or day-after soup. To achieve depth of flavor, simmer roasted rather than raw turkey parts.

List of Ingredients

7 pounds turkey parts, such as wings, thighs and drumsticks
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large stalk celery, thickly sliced (optional)
2 cloves garlic, peeled and smashed
1 teaspoon salt
Plenty of freshly ground black pepper
4 quarts (16 cups) water




Recipe

Preheat the oven to 400 degrees. Place the turkey parts in a single layer in a large roasting pan and roast for about 1 1/2 hours, until well-browned.

Transfer the roasted turkey parts to a large pot. Reserve the roasting pan. Add the onion, carrot, celery (if using), garlic, salt and several pinches of pepper along with 12 cups water and bring to a boil.

Meanwhile, place the roasting pan over 2 burners on the stove. Add the remaining 4 cups water to the roasting pan, turn the heat to medium-high and bring to a boil. Cook, using a wooden spoon to stir and scrape the browned bits from the bottom of the pan, for 2 to 3 minutes. Remove from the heat and set aside to cool slightly.

Carefully pour the liquid from the roasting pan into the pot and bring to a boil. Reduce the heat to medium-low, cover partially and simmer for about 2 1/2 hours. Strain the stock, discarding the solids or removing the turkey meat from the bones and reserving the meat for another use. Set the stock aside to cool slightly. Refrigerate for up to 3 days. Skim the fat from the surface before using. (May skim the fat, then freeze for up to 3 months.)


—Adapted from the November 2003 issue of Food & Wine magazine