Like many a (somewhat) thrifty person, I stashed the carcass from our Thanksgiving turkey in the freezer to “make stock.”
Well…
with my mom-in-law coming for an extended visit, and the cold weather, and the fact that, at almost 84, something she doesn’t really have to cut very much, it seemed like a good time to actually MAKE STOCK, instead of the more usual tossing of the freezer burned carcass in May.
By the way, the picture above is not the stock, but the Thanksgiving Stuffing Ball Soup I made from it.
INGREDIENTS
•1 turkey carcass
•2 pork chop bones (optional, but nice)
•5 cloves garlic, minced
•1 onion, quartered
•3 celery stalks
•3 carrots
•Parsley
1 tsp dried thyme
•1 bay leaf
•10 pepper corns
•1 tsp dried Thai basil
•1 tsp Dan-O’s Seasoning*
*Or your own fave seasoned salt or seasoning; though I am really liking Dan-O’s Spicy Seasoning.
Add all of the ingredients to a large pot and add water to cover.
Bring to a boil, then reduce the heat and simmer, skimming any foam that rises to the surface off and discarding.
Simmer partially covered for four hours, skimming as often as you see foam – it will mostly go away – then remove and discard the bones and strain the stock.
Transfer to a large container – I ended up with a quart jar and a larger gallon container for future use.
Store in the fridge overnight, then skim any fat from the top, and you now have some mighty tasty stock!
I used mine to make that Stuffing Ball Soup (details to come) and a nice batch of Potsticker Soup (also to come).
Check in, next week!