Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, turkey stock. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to first prepare a few components. You can have turkey stock using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Turkey Stock:
- Take 6 lb turkey parts, I use wings and legs
- Make ready 2 large onions, peeled and halfed
- Get 4 celery stalks with leaves, cut into 1/2 inch pieces
- Prepare 4 carrots, cut into 1/2 inch pieces
- Prepare 6 whole garlic cloves
- Make ready 10 whole blacke peppercorns or 1/2 teaspoon ground black pepper
- Make ready 1/2 tsp dryed thyme leaves
- Take 1 tsp hot sauce, such as Franks,red hot
- Prepare 1 tsp seasoned rice vinegar
- Take 8 cup sodium free chicken broth, or low sodium
- Get salt and pepper for seasoning turkey
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Steps to make Turkey Stock:
- Spray a large roasting pan with non stick spray. Preheat oven to 450.
- Season turkey pieces with salt and pepper. Place in prepared.pan in.a single, layer. Roast uncovered about 30 minutes until browned
- Place turkey in a very large stockpot. Add 2 cups of chicken broth to roasting pan and place on stovetop, heat to scrape up all.brown bits in.pan. Add to turkey in stock pot. Add vegetables to.pot, along with peppercorns, thyme,hot sauce and viegar
- Add remaining chicken broth.
- Simmer, skimming off any foam that rises to the top for the first 30 minutes. Continue to simmer on a low simmer 2 1/2 to 3 hours. Do not cover , you want the liquid to reduce some.
- Strain out all solids into a clean pan.
- Cool to room temperature, cover and chill overnight. A light colored fat layer will form on surface of stock. Remove it and discard. It will lift right off when cold.
- The stock is now ready to use or freeze.
- Note This stock is made without added salt except for seasoning the turkey on purpose. It can be used in any dish or soup and then salt to taste when using.
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