Not exciting, I know, but if you toss out your turkey carcass without first making stock, you are really missing out – as a matter of fact, Rich was downstairs while I had this pot simmering, and was actually disappointed when I told him it wasn’t ‘what’s for dinner’ that night!
He toughed it out with one of his favorite pasta dishes, though.
Back to the stock – since this is – literally – a ‘clean up the kitchen’ recipe, I don’t get too fussed about specifics.
•One turkey carcass
•Onion – how ever many you like, peeled and halved I used one yellow onion and a good sprinkling of scallions
•Garlic – I used four or five smashed cloves PLEASE – use fresh – NOT that little jar of bitterness ‘they’ try to say is just as good – ‘they’ are wrong
•Peppercorns – a good sprinkling
•Salt? – I didn’t use any additional salt, mostly because my brined turkey was just on the edge of too salty for me
Pile it all into a nice, tall pot, cover with water, bring to the boil, then reduce heat, cover and simmer for at least an hour. Some folk go for up to three. I split the difference.
Skim out the big stuff, then strain the stock into another pot or container.
Cover this baby and stash it in your fridge over night.
The next day, skim off the solidified fat from the top and pour your stock into freezer containers – or proceed with your soup. I went with freezer containers, saving the stock for the gumbo OR tortilla soup I plan to make later on this week – preferences?