Well… now that I’ve partially cleaned up the fridge/freezer, the last thing to do was to use the turkey bones I’ve kept in the freezer from this past Thanksgiving dinner.
Stocks can be used in practically anything to add flavor or as a building block for soups.
This recipe yielded about 9-10 cups of stock.
Turkey bones and wing tips, 1 leek, 4 carrots, 4 ribs of celery, 1 onion, 10-12 peppercorns, sprigs of thyme, 4 garlic cloves, and 2 bay leaves.
Vertically cut the white-part of the leek and clean. Clean, peel, and clean the carrots, onion, celery, and garlic.
Add these ingredients into your stock pot and the turkey bones. Throw in the bay leaves, thyme, garlic cloves, and peppercorns.
Fill up the pot with cold water until there is approximately an inch from the top and turn the stove to high until boiling. Once boiling, reduce to a simmer on medium-low heat.
Skim the stock when necessary (practically everytime you check on it!) and add more water so there is approximately an inch of water from the lip of the pot (about every 30 minutes).
After 6-7 hours, strain the broth into a heat-resistant bowl or another large pot to remove the bones and etc. Place the bowl/pot into ice or cold water and continuously stir the stock – your bowl/pot should float if you are using cold water. You want to cool the stock as fast as possible: stocks can take hours to cool so it is a perfect breeding ground for bacteria.
Pour the stock into air-tight containers when cool and put into the fridge or freezer. Skim off any fat on the top of the stock.
My adaptation came from http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html.
Now I just need to figure out what to do this…