Brown Turkey stock
1 Turkey carcase, cut to fit in your stockpot, all the bones and joints
3 brown onions, quartered, skin on
3 celery stalks, quartered, + the leaves
2 carrot, quartered
1 head of garlic, halved widthwise with skin
1 T. black pepper corns, whole
1 T. kosher salt
2 C. merlot
4 ½ Q. fresh water
3 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage
3 bay leaves
Heat all ingredients in a stockpot over medium-high heat just until it starts to bubble around the sides of the pot, reduce heat and simmer for 4 hours. Do not boil!
Skim off whatever scum may rise to the surface, add water as needed to maintain volume.
Strain through a colander lined with doubled cheese cloth, defat as needed and cool in a ice/water bath. Freeze in zipper bags for later use.
|