Turkey Time: Turkey Stock

This is essentially the same recipe as our Chicken Stock but just a reminder that you can stretch whole turkeys and chickens by making stock from the bones once you've removed all the meat. 

Why Make Your Own Stock? I haven't bought a can of broth in years since learning to make this and Vegetable Stock. I love that you can stretch ingredients and make something so useful out of what most people see as trash. As an added bonus, you are eliminating processed ingredients as compared to commercially prepared broth. Below is the ingredient label for ALDI's turkey broth which I would imagine is similar to most commercially prepared stocks or broths.


Turkey Stock

 Ingredients

1 turkey or chicken carcass (bones- meat removed)
1 onion, peeled and quartered
2 carrots, peeled
2 stalks of celery, trimmed
2 cloves of garlic, peeled
1 tsp. oregano
1 tsp. parsley
1 tsp. basil
1/2 tsp. black pepper
2 T. sea salt
Water to fill pot

(Carolyn had a 22 lb. turkey and had to use her canning pot in order to have room to fit the turkey bones!) 


Directions

1. Simmer in a stock pot for 2 hours or cook on low for 6-8 hours in a crock pot.
2. Strain stock into storage containers. Carolyn and I like to reuse plastic tubs and glass jars to freeze the stock in small batches. (Note: If freezing in glass, fill 3/4 full and do not secure the lid until the broth has frozen since it will expand. I've broken my fair share of jars learning this lesson.) I like to freeze in approximately 4 -5 cup batches since most recipes call for 2 cans of broth at a time.


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