TURKEY STOCK

Nice broth which can be turned into endless variations of soups or sauces.

Left-over Turkey bones
2 Onions, halved 2
2 Carrots, coarsely chopped 2
2 Celery stalk with tops 2
1 Bouquet garni 1/4 tsp [1 mL] thyme,1 Bay leaf,4 parsley stems, a few peppercorns 1 Bouquet garni
Water


With little meat  left on the turkey break it up into large pieces. Place in a big pot with any left-over dressing, giblets and gravy (for a clear broth, omit the gravy). Add remaining ingredients and cover with cold water and bring to a boil.  Cover and simmer 2 or 3 hours.  Taste the broth for seasoning, and add salt and pepper as needed.  If it tastes a little weak, cook it uncovered until the volume is reduced and the flavor is strengthened, or simply add a can of condensed turkey soup.

Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Pick out any larger pieces of meat and save. Discard the vegetables and Bouquet garni, and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.

Bouquet garni is herbs wrapped in small piece of cheese cloth, tied with string.


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