This is an automatic every Thanksgiving and whenever we have a turkey. A large turkey will easily produce 4 quarts of the best tasting stock you will ever have. It’s critical if you are making The Net Gourmet’s Turkey Chow Mien. There is a recipe for chicken stock on the Beer Can Chicken Recipe page.
Ingredients:
- The turkey roasting pan with all the stuck on bits and pieces
- Bones and skin of a roasted turkey
- 4 Carrots, roughly chopped
- 2 Onions cut in quarters
- 4 Stalks of celery, roughly chopped
- Water
- 1 Teaspoon salt
- 10 pepper corns
Directions:
Pour a little water into the turkey roasting pan and heat on top of the stove. Scrape all the bits from the pan. Pour the results into a large soup pot. (Don’t skip this step… There is a ton a flavor stuck to this pan!)
Add all the other ingredients and enough water to cover. Boil for an hour or more covered. Strain and discard the bones and vegetables. Cool, then put in refrigerator until fat congeals on the top. Skim off the fat and discard. Freeze flat in 1 quart freezer bags so you can “break off” as needed.
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“Roasted Turkey 123rf” by kurmanstaff is licensed under CC BY 2.0
