Finally, a free day for me, which means I have time to move last weeks turkey carcass out of the freezer and into my stock pot!!
Not that making stock is difficult, or time consuming, when one really stops to think about it. Just put the ingredients into a pot, cover with water and let it simmer away on the stovetop for a couple of hours while I putter away at something else.
My plan today was to take a short nap, then write this blog while the stock simmered. The nap part came off without a hitch, but my computer wanted no part of my plan, and the stock is finished and cooling and I am just starting this blog. Hmm.
There are so many reasons for making your own stock, aside from making your house smell awesome with very little effort, but in this case, if you want turkey soup, you will have to make your own stock. I don’t think they sell it.
This is the basic recipe. Use your imagination to expand its flavour profile. My stock today included 1 jalepeno, a small piece of ginger, 8 chicken thigh bones (left over from last nights dinner) and some cilantro stems. The add-ins are limited only by your imagination, really.
Oh and thanks to my genius friends suggestion, cooling stock in 80F weather just got a whole lot easier ( and faster): run a sink full of cold water, plunk the pot with the strained broth in it and let the water work its magic.
1 leftover turkey carcass, bones and any skin that family members did not peel off the bird as you were trying to carve it on the big day
1 onion, quartered
2 carrots, peeled
4 stalks celery
2 teaspoons black peppercorns
water to cover
Bring to boil, skimming off any foam that rises to the surface. Reduce heat and simmer, partially covered for 2hours. Remove lid and continue to simmer for another 30 minutes to reduce the stock just a little.
Let stand 30 minutes to cool a bit. Strain thru colander into another pot large enough to hold all the stock. (Be careful when working with hot liquids). When bones are cool enough to handle, you can pick the meat off the bones to put back into the soup, or you can toss all the solids and just keep the stock.
Strain the soup again thru a fine mesh strainer. Let cool completely before refrigerating or packaging to freeze.
This will keep in your fridge for 3 days, or up to 3 months in your freezer.