Simple Turkey Stock

makes 8 cups

1 leftover turkey carcass, 12-14 pounds or about 4-6 pounds of leftover bones and bits

10 cups water

*Note- Do not pick the carcass completely clean of meat. The extra meat will add more flavor to the stock. If there is any skin leftover, use that as well. Any fat accumulated after cooking can be saved for future use. Also, this base recipe calls for a carcass from a 12-14 pound turkey which should yield about 4-6 pounds of bones and bits. If you have a larger turkey carcass, adjust the amount of water; about 1 1/2 cups per pound.

Using a butcher's knife or sharp chef's knife, cut the carcass into 4-6 pieces. (If you have any leftover thigh or drumstick bones, use them as well).

Arrange the bones in stockpot or large Dutch oven in compact layer. Add water and bring to boil over medium-high heat. Reduce heat to low, cover, and cook for 2 hours. Allow the stock to cool for at least 1 hour.

Strain stock through fine-mesh strainer or a strainer lined with cheese-sloth, into a large container; discard solids. Let stock cool to room temperature then refrigerate to allow any fat to solidify.

Once the fat has solidified, remove it and transfer it to a container to use for future use. Stock can be refrigerated and covered for up to 2 days, frozen for up to 4 months or canned for at least 6 months or up to a year. Enjoy!

Printed from thegalleygourmet.net