Roasted turkey stock is easy to make right after Thanksgiving, or the day after. One tip to remember, whenever you have chicken wings, or buy a roasted chicken from the store, put the bones in a large freezer bag, and then add to the turkey carcass when you are making your very own roasted turkey stock. As the Loon likes to say: Roasted Turkey Stock is “Liquid Gold”
Roast the turkey carcass and any other poultry bones you may have saved for this historic moment
The roasted poultry bones are the basis of liquid gold, turkey stock
Be sure to de-glaze the pan with stock, or water, and scrape up the delicious goodness on the pan. Pour into the stock pan, along with the water. Simmer for 30 minutes, and the add the mira poix (onions, carrots and celery) and, of course your favorite garni bouquet (herbs wrapped in cheesecloth!)
roasted turkey stock, liquid gold
Roasted Turkey Stock Recipe:
Ingredients:
1 large fresh turkey carcass, meat removed
Additional poultry bones
Water
Three celery ribs, roughly chopped
Three large carrots, roughly chopped
Three medium yellow onions, roughly chopped
Bouquet garni: Tie the following into a small satchel of cheese cloth, tied together with kitchen string.
2 or 3 bay leaves
3 sprigs of thyme, or small bunch of fresh oregano
small bunch of fresh parsley
Directions:
Pre-heat oven to 350 degrees F
Place carcass and bones in large roasting pan, bake for 1 hour, stir bones after half an hour
Remove bones, and let rest for 10 minutes.
Place roasted bones in large stock pan
A 2 cups of water to the roasted pan, use a metal spatula to scrape up any baked on pieces, pour into stock pan
Add enough cool water into the stock pan to cover the bones, with about an inch of water above the bones
Boil for 30 minutes, skimming along the way
Add the celery, carrots, onions and bouquet garni to the pan
Turn heat down to low, and simmer for 3 hours.
Drain into large bowl through a fine mesh sieve, or a colander lined with cheese cloth.
Cool then store in airtight containers. Freeze perfectly.
