Turkey Stock Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
42,448 plays
Watch on YouTube | You're Watching Episode: 246
More Laura in the Kitchen Recipes:
Cookies and Cream Parfaits Recipe
Chocolate Peanut Butter Balls Recipe
Cranberry Orange Cookies Recipe
Roasted Shrimp Scampi Recipe
Mamma's Pizza Rustica Recipe
Lemon Butter Roasted Chicken Recipe

Turkey Stock

makes about 4 quarts


Ingredients:
Leftovers from a Large Turkey, bones and all
A few Sprigs of Rosemary
A few Sprigs of Fresh Thyme
1 Bunch of Fresh Parsley
2 Tbsp of Olive Oil
2 Onions, Quartered
3 Large Carrots, cut into large chunks
4 Stalks of Celery, cut into large Chunks
2 Bay Leaves
1 Tbsp of Black Pepper Corns
16 cups of Water
Salt

Process,

1) In a large pot (one big enough to hold al of your ingredients) over medium high heat, add the oil and let it get hot, add the veggies and cook them for a few minutes or until the begin to develop some color.

2) Add the turkey carcass and all of the remaining ingredients, bring the mixture to a boil, reduce the heat to low and let it simmer for about 1- hours.

3) Allow the stock to cool completely, strain through a fine sieve, discard of all the solids and pour the liquid into containers with a tight fitting lid.

4) Store in the fridge for up to a week or in the freezer for up to 3 months.

Recipe By: Laura Vitale