Description
Simple stovetop turkey stock, the way my Dad makes it - a turkey carcass, a few aromatics, and a long, slow simmer.
Ingredients
Scale
- Carcass from one turkey, broken into pieces that will fit in your pot (or not broken up at all, if your pot is big enough)
- 1 large onion, trimmed and halved
- 1 celery rib, cut in half (optional)
- 1 large carrot, peeled and cut in half (optional)
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns (optional)
- 1 bay leaf
- 1 sprig fresh thyme, or 1 tablespoon dried thyme (optional)
- Stems from half a bunch of parsley (optional)
- Cold water to cover the other ingredients
Instructions
- Fill the pot: Put all the ingredients in the pot, and add cold water to cover the ingredients by 1 inch.
- Bring to a simmer and skim: Put the pot over high heat, bring to a bare simmer, and skim off anything that rises to the top that you wouldn't want to eat in a soup. Do not let the stock boil!
- Simmer: Reduce the heat to keep the pot at a simmer, and simmer uncovered for 4 hours (5 or 6 hours is OK as well).
- Strain and chill: Strain the stock into a large pot, let it cool to room temperature, cover, and refrigerate overnight. The next day, remove the fat cap from the stock. Use it right away, refrigerate for up to 4 days, or freeze.
Notes
Equipment: A 12 quart or larger pot (my dad has always used one like this: Granite Ware Stock Pots).
The amount of stock varies with the width of your pot, and how much you break up the carcass.
See my stock straining setup here.
- Prep Time: 10 minutes
- Cook Time: 4 hours