Turkey Stock
Make Turkey Stock in advance.
I make Turkey Stock in advance. When the big holiday comes around I always have it ready in the freezer. Home made Stock tastes so much better than the the kind in a box or can.
TURKEY STOCK
Ingredients:
- 4 Turkey Wings or 3 Turkey Legs
- 1 Yellow or Red Onion, rough chop[
- 8 Ribs of Celery, rough chopped
- 6 Cloves of Garlic, peeled and smashed
- 10 Cups of Water
- Freshly Ground Black Pepper
Directions:
1. Preheat oven to 375 Degrees.
2. Put all ingredients except the Water, in a large oven proof Dutch oven.
3. Roast for 3 Hours. The Vegetables and Wings/Legs will be nicely browned. You want, all those brown bits on the bottom which will give your Stock great flavor and color.
4. Remove pan from oven and add the Water. Put the Dutch oven on the stove top and bring to a boil.
5. Turn down the heat or flame to low and simmer for 1 & 1/2 hours uncovered. The Stock will begin to reduce.
6. After 1 & 1/2 hours, strain the Stock into an extra large bowl.
7. Place the bowl of Stock in the freezer for an hour or two, check at 20 minute intervals. The fat will begin to become solid on the top of the Stock. Once this happens, use a spoon and skim the fat off the top and discard. (don’t let the Stock freeze solid until you get the fat off of the top)
8. After you have removed the fat, you can transfer the Stock to Mason Jars and store in the refrigerator for 3-4 days or transfer the Stock to freezer containers and pop in the freezer. Measure your Stock, then mark the containers so you know how many cups are actually in each container. My gravy recipe calls for 4 cups Stock so I start with that and then measure out the rest. Your yield of Stock may be different each time depending on the size of Turkey Wings or Legs that you used, and how much your Stock reduced during the cooking process. I usually yield 8-9 cups of Stock. Keep the Stock in the refrigerator for 3-4 days or freeze the Stock until ready to use for any recipe that calls for Turkey Stock. Stock keeps in the freezer for 4-5 months.
Recipe by: Hot Dish Homemaker
