Homemade Turkey Stock
Your leftover Thanksgiving turkey carcass becomes delicious stock to use in any recipe that calls for turkey or chicken stock or broth.
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2 tablespoons Land O Lakes® Butter
1 large carrot, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 medium onion, cut into eighths
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme sprigs
1 bay leaf
1 turkey carcass, cut into pieces, plus any extra skin
3 quarts water plus any turkey drippings
1 teaspoon salt
1/2 teaspoon pepper
How to make
Melt butter in 8-quart saucepan over medium-high heat. Add carrot, celery and onion. Cook, stirring occasionally, 5-7 minutes or until browned. Add all remaining ingredients; continue cooking 10-12 minutes or until mixtures comes to a boil.
Reduce heat to low; cook, uncovered, 2 1/2-3 hours or until liquid is slightly reduced. Strain mixture through fine wire mesh strainer. Set aside to cool. Skim and discard fat. Discard all solids.
Use kitchen shears to cut through rib bones and joints of turkey carcass so they fit better into a pan. You could use two carcasses of rotisserie or roasted chickens in place of the turkey carcass.
When cooked, the broth will have a jelly-like consistency, similar to canned consommé. The broth is liquid when heated. Broth can be frozen, but the jelly-like consistency will break down when thawed. It is still fine to use in any recipe calling for stock or broth as it becomes liquid again when heated.
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