Thursday, November 18, 2010

Turkey Stock

We had our office Thanksgiving luncheon today. And I guess tradition (its only been the 2nd time) is for me to deep fry a turkey for the office. Like last year, my boss bought the turkey, and I went to my dad's (which is only 10 minutes away from the office) to deep fry it.

Last year, one of the staff took home the leftover bones from the turkey. She told me she would make soup out of it. What an awesome idea. So when we had Thanksgiving at home, I used the turkey bones to make my own batch of Turkey stock. This year, I took the turkey bones from the office to make some stock again. It freezes well for later use in soups and other dishes that require broth. Its a great way to use up all the turkey bones from your Thanksgiving dinner. And it smells so good!

1 Turkey carcass
3 sprigs of parsley (I didn't have any, so this was omitted)
2 medium onions, quartered
3 ribs celery, cut up
2 carrots, cut up
1 bay leaf
2 tsp. dry thyme leaves
2 tsp. salt
a dash of black pepper

1) Break up carcass and place in a large stockpot. Add remaining ingredients and fill with enough water to cover all the ingredients in the pot. Bring to a simmer over medium-low heat. Reduce heat to low and simmer for 3-4 hours. Cool slightly. Strain broth into a bowl. Refrigerate then remove fat from the top of the broth.

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