Ingredients

  • 1 gallon water, to cover
  • 1 carcass Turkey, left over cooked or fresh boned
  • 2 whole onion, chopped
  • 4 whole carrot, peeled and chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, peeled
  • 2 leaves bay leaf
  • 4 sprigs thyme, fresh
  • 1 tablespoon peppercorns
  • salt

Directions

1. Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain.
2. Yield: 1 gallon stock
3. Recipe courtesy of Emeril Lagasse, 1998



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Stock
Keywords
Stock
MacGourmet downloadTurkey Bone Stock. To import, drag image to your MacGourmet recipe box.