Once Thanksgiving is over and you have carved your Turkey, you’re left with a Turkey carcass that most people simple discard. However, that carcass is filled with flavor and is perfect to use in order to make homemade turkey stock.
The easiest way to make stock, is to simply put the carved turkey in the slow cooker, top with water and put on low (8-10 hours). A mirepoix (onion, carrot and celery) along with a sachet d’epice (herbs and spices in a cheese cloth) will add some additional flavorings. The long cooking period as well as the low heat will allow the protein in the bones to break down and the flavors to really come through.
Generally when cooking stock you want to give your stock hours to simmer. Since it can be quite annoying to constantly watch your pot, the slow cooker provides an excellent alternative since the heat is low and consistent and you don’t have to be nearby at all times. If you don't have a slow cooker, you could certainly use a large pot instead and cook it low on the stove for a couple of hours.  Cut your vegetables (onion, carrots and celery and perhaps leeks) in relatively large pieces. Since they will have plenty of time to brake down, you don’t want to cut them too small, 2-3 inch pieces work fine.
Great spices for turkey stock include bay leaves, peppercorns, sprigs of thyme and rosemary and sage. Don’t add salt, it’s better to add salt when the stock is done, that way you can control the saltiness of the stock much better.
Once the stock has been cooking in the slowcooker for hours, simply discard the carcass and strain out any vegetables or herbs. Depending on how flavorful the stock is, you might need to add some more water.
When you are satisfied with the result, let it cool to room temperature, and immediately place in the fridge, or freeze it. Utilize for soups, stews or sauces.
|
