This post was supposed to be a guest post by my husband featuring his wonderful Thanksgiving turkey but I think we’ve both just awoken from our turkey comas, and he unfortunately awoke with a cold. But I had planned on making stock from the left over turkey carcass anyway. In most of my recipes, I try to use homemade stock when ever possible. I admit, I do keep chicken bullion in the kitchen too though.
Any time we eat a whole bird (or anything with bones) I try to make stock the next day and freeze the leftovers. The best method, you may ask to freeze an entire batch of stock? Well I have extra ice cube trays that I keep just for freezing extra stocks and sauces. The best way to do this is simply waiting until it cools and divide it among a few ice cube trays. I’ll admit the process of making stock usually takes most of the day, but it is always worth it because the house smells so good!
1 turkey carcass, picked clean of any meat and fat, and broken into pieces
3-4 large carrots
3-4 stalks celery
1 large onion
4 cloves garlic
2-3 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Roughly chop carrots, celery, and onion into large pieces. Put veggies along with turkey bones into a roasting pan. Toss with olive oil, salt and pepper. Roast until the vegetables begin to brown and become very fragrant, about 30 minutes.
Put turkey bones, vegetables, garlic into a large pot (I used my pressure cooker) and cover with water. Cook 3-4 hours until the flavors blend, adjusting seasoning as necessary.
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