Classic Turkey Stock By erwin

Tuesday, November 11th, 2008

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Traditional Turkey Stock is good to have when preparing Thanksgiving Dinner

Ingredients

• 5lb Turkey bone and Wing (Cut)
• 1 Brown Onion
• 2 Carrots (Chopped)
• 2 Celery (Chopped)
• 2c Chopped Leeks
• 6 Fresh parsley stems
• 1 Bay leave
• 1tbl Fresh Thyme
• 2 Garlic Cloves
• 1tbl Whole Black peppercorn

Procedure

1. Preheat the oven to 400 and arrange the bones and wings on a roasting pan
2. When the oven is ready, place the pan in the oven, and roast for 1 hour
3. Remove the pan from the oven and add onion, celery, leeks, parsley, bay leaves, thyme, and garlic in the pan
4. Mix them together with the roasted bone gently
5. Put them back in the oven for 30 more minutes
6. when is finish, transfer them into a stock pot
7. Add 3 cup of water to the empty roasting pan and place it over a burner, bring it to a boil to scrap up all the browned bits from the pan, and transfer them to the pot
8. Add enough cold water to the pot to cover bones by 1 inch
9. Bring it to a boil and immediately bring it down to a simmer (Uncovered)
10. While it simmer, skim the unwanted grease from the top every 20 minutes so you could have a clear stock
11. Let it simmer for 3-4 hour or until you reach about 8 cups of rich stock
12. When is ready strain it with a fine strainer into another pot, Chill unti cold about 4 hours

Chef’s Notes:

It can be chill and frozen for 3 weeks ahead
Is easier to skim the fat from the surface when the stock is cold
Always simmer the stock never boil when you want to have a clear stock
Is great to make gravy, stuffing, soup, and any other sauce