The wonderful Thanksgiving feast has come and gone. In the fridge, the leftovers are practically down to none. If you still have that turkey carcass, don’t throw it away! (if you have, don’t worry since you can also use this method with a roast chicken.)
A while ago, talking cooking with a good friend, he described the making of stock as primordial. There is something basic about cooking bones, bits of meat, vegetables and herbs in water; extracting all the flavors in order to create a delicious base for soups and sauces. While making stock, the kitchen warms up and a wonderful aroma starts to permeate the house: comfort food at its best – primordial-.
All you need is a big stock pot and if not, you can cut the carcass in half and make the stock in two medium saucepans.
- turkey or chicken carcass
- 4 carrots cut into chunks
- 2 large onion quartered
- 4 celery stalks cut into chunks (you can include the green leaves)
- greens from one leek coarsely chopped
- 1/2 bunch parlsey
- 5 sprigs thyme
- 2 sprigs sage
- 2 bay leaves
Put all ingredients in a large stock pot. Cover with water. On high heat bring to a boil. Cover and reduce to a simmer for 2 hours.
Turn off the heat, let cool to room temperature and put in the fridge overnight or until very cold, covered.
Skim the fat off the top and return pot to a boil, reduce the heat and let simmer for one hour. Cool down to room temperature. At that point, the stock has a nice amber, yellowish color. Strain in a fine mesh colander. Discard all the solids.
You can use the stock right away, store in the fridge for up to a week or divide into containers and freeze until ready to use.
Use as you would any store bought stock.
NOTE: Once cold, the stock will look like loose gelatin. Don’t worry! that means you have succeeded in making a nice rich stock. I don’t call for salt and pepper as I prefer to season the stock once I use it in a recipe. No time to make the stock? just freeze the carcass until you have the time.
From my kitchen to yours,
CK, la fille du boucher