Surely you are making turkey stock with the bones left after your Thanksgiving feast? If not, read on for a few compelling reasons to do so.
Seven Reasons to Make Turkey Stock
- Bone stock is packed with gelatin which supports skin, hair, joint health and many processes in the body.
- It has lots of minerals, too. And they are easily digested.
- Cooking with homemade stock makes you look like a pro – and your food will taste like it, too.
- Stock is called Jewish penicillin for a reason: this is healing food.
- Bone broth is probably the cheapest and most nutrient-dense food.
- Nothing is wasted. You use every bit of that free-range, organic bird.
- You’ll make delicious soups for months to come.
How to Make Turkey Stock
We’ve already blogged about making chicken stock, and described some of the health benefits of this golden elixir. And then there’s the brown turkey stock post, intended to help you make a velvety gravy. This is a white stock, which means you don’t need to roast the bones before putting them in the stockpot.
Just be sure to save all the bones and any bits of uneaten skin, tendons, etc. All you need to do is simmer the bones in a large pot with water to cover, a few yellow onions (leave the skin on), roughly chopped carrots and celery, some peppercorns and a bay leaf, and fresh parsley if you have it. Sometimes leeks are used as well.
Combine all the ingredients in a large stockpot and cover with cold water. Use two large pots if you don’t have a stockpot big enough.
Bring the whole thing to a simmer over high heat, reduce the heat and leave at a simmer for 2 to 6 hours. Skim the surface to remove foam and any debris.
Once you are done, let the stock cool a bit. When it is safe to handle, strain it through a chinois or other fine-mesh sieve. Discard the vegetables.
Let stock cool completely and ladle into jars or plastic containers. You can freeze the stock and use it to make soups and sauces for months to come.
Featured photo: Steve’s World of Photos, flickr