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Soups - Turkey Stock

• 1 Turkey or Chicken carcass

The spices (Bouquet Garni) are added next either in a cheesecloth sachet or loose. They are:

• 2 TBSPS. Dry Parsley
• 2 TBSPS. Dry Thyme
• 1 TBSP. Peppercorn (Whole or Ground)
• 2 Bay Leaves

Then add the veg matter (Mirepoix) to the pot:

• 2 rough chopped carrots (without the ends since it will sour the flavor)
• 2 rough chopped onions (skins too, lots of flavor)
• 2 rough chopped stalks of celery (no ends or leaves)
• 1 large or 2 small rough chopped Leak (cut off the root end, cut it the long way first and rinse out the mud before cutting it up)

Fill the pot with COLD water to the point that the ingredients are just covered and put in on to boil. The cold water will allow the protein to leach out of the leaks. After it boils, turn the heat down to a simmer with a loose lid on the pot and leave it on the stove for 24 hours. Skim off the fat as needed. Drain it though a sieve and measure it. You should add enough water to make the yield an even gallon's worth. It can be used right away or frozen for later meals for up to a year.

Hint: To get all of the fat out skim it on the stove until you can't get anymore out and then drag an undyed paper towel across the surface of the stock and it will soak up the rest orrefrigerate the pot and the last of the fat will solidify on the top. Just poke a hole and drain off the stock.

posted by Lilie @ 9:00 AM