Brown Turkey stock

11-24-2008, 01:30 PM

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.

mosesbotbol · 11-25-2008, 08:30 AM

Quote:

Originally Posted by Demented

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!

Do not boil is true for all stocks!

11-24-2008, 01:30 PM	#1
Demented Guest Posts: n/a	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.