Melinda Lee - Clear Channel, Los Angeles
Here’s the perfect solution for using up every last bit of goodness from
that Thanksgiving turkey. Brown the bones and make a wonderful, rich soup stock!
The soup may be enjoyed as-is, or frozen in batches for later use (use freezer
bags, or freezer-safe rigid containers - remember to leave some head-room in
freezer containers for the expansion that will occur in the freezing process).
Add vegetables, leafy greens such as spinach or chard, and/or chopped, cooked
turkey for a main-course soup. Add noodles for a turkey-noodle soup. Of course,
the broth may be used to make sauces and to enrich any other recipes you may
dream up, as well.
If you do not have a stock pot large enough for this recipe, simply scale down
the ingredients to fit the pot available. NOTE: Avoid using an untreated (shiny)
aluminum pot for preparation (anodized aluminum is okay, or use stainless steel,
ceramic-glazed iron such as Le Creuset, or other non-reactive material) - but,
if you must prepare the stock in aluminum, be sure NOT to store the stock in
the aluminum pot. The broth will take on a metallic taste, and discolor the
pot, as well.
MAKES ABOUT 6 QUARTS
1 turkey carcass
2-3 medium-size onions - roughly cut into several large pieces
3-4 fat carrots - roughly cut into several large pieces
2 large stalks, celery - roughly cut into several large pieces
2-3 tablespoons, vegetable oil - or as needed
3-5 large cloves, garlic - bruised (smashed gently under the side of a chef’s
knife)
2 bay leaves - gently crushed
1 teaspoon, dried thyme - or 3-4 stems, fresh thyme
1/2 teaspoon, whole peppercorns
3-4 stems, fresh parsley
Place the turkey carcass in a shallow roasting pan. Include any meat clinging
to the bones, and any other turkey bones you may have, including wings. Break
off and discard any bones that appear so tiny that they might blacken in the
browning process. Scatter the pieces of one onion around the bones. Place the
pan with bones in a 350 degree oven, and roast for about 1 hour, turning the
bones occasionally for even browning. The bones are roasted sufficiently when
they are a rich brown color.
While bones are roasting, sauté the remaining cut-up onion, along with
the carrots and celery pieces, in a large skillet or pot, using just enough
oil to keep them from sticking, until lightly browned. Add bruised garlic during
last 5 minutes of cooking. Set aside.
When bones are browned sufficiently, remove the roasting pan from the oven,
and transfer all of its contents to a large stock pot. (Discard any blackened
pieces.) Place the empty roasting pan over two burners, and add a cup or two
of hot water. Scrape up all of the browned bits in the pan, and add to the mixture
to the stock pot.
Now, add to the stockpot: the sautéed vegetables, bay leaves, thyme,
peppercorns and parsley. Pour over 8 quarts of cold water - or more, if needed,
to cover everything in the stock pot by 3-4 inches. Bring the water to a boil,
lower the heat, and simmer, uncovered, 3-4 hours, to extract all the flavor
from the ingredients. During simmering, stir occasionally, and skim off sediment
as it rises to the surface, using a large shallow spoon.
Strain finished stock through a chinois (“china cap” conical strainer)
or other strainer into a clean pot or bowl. Discard the solids. If furthur reduction
is desired, boil the stock to reduce. When reduction is completed, add salt
to taste.[NOTE: Do not add salt until stock is reduced to desired strength -
salt will not reduce, and if you salt too early, the end result will be oversalted.]
Cool and refrigerate or freeze. Stock will keep in refrigerator for three days.
NOTE: If you wish to keep the stock for longer than three days without freezing
it: on the third day, bring it to a full, rolling boil in a saucepan, boil for
two or three minutes, then cool and re-refrigerate the stock in a clean container
(don’t re-use the original storage container unless you wash it first).
Each time you boil the stock, you will reduce it slightly, so the volume will
be diminished – but, as long as you boil it every three days as described,
you can safely keep it in the refrigerator.
