How to Make Turkey Stock

Turkey soup just tastes better with your own homemade stock. It is so easy to make. Yields about 6 cups.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 large yellow onion chopped
• 2 bay leaves
• 1 c. dry white wine
• 7 c. canned reduced-sodium chicken broth or water
• giblets from 1 turkey, excluding liver, rinsed
• 2 stalks celery with leaves
• 1 turkey neck cut into 2-inch pieces
• 5 fresh sprigs parsley
• 6 whole peppercorns
• Groceries
• Airtight Containers
• Ladles
• Mixing Bowls
• Stockpots
• Strainers
• Strainers
• Mixing bowls

1. Warm the oil in a large saucepan over high heat.

2. Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.

3. Add the onion and celery and cook until brown, about 15 minutes.

4. Add the wine and water and bring to a simmer. Skim any foam from the surface.

5. Add peppercorns, bay leaves and parsley. Bring to a boil.

6. Reduce heat to low, cover partially, and simmer for two hours.

7. Strain the stock into a bowl and throw away the solids.

8. Refrigerate stock in an airtight container.

9. Lift fat off surface of stock when ready to use.

Tips & Warnings

• For a richer broth, substitute canned low-sodium chicken broth in place of the water.
• For an ever richer broth, use the canned chicken broth and extra turkey necks if you have any available.
• The stock will keep about three days refrigerated.

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on 11/22/2005 It is often convenient to make a large batch of stock, and freeze any unused remainder. You may:

- pour chilled stock into ziplock freezer bags (only about 2/3 full, to allow for expansion), and microwave bags on defrost as needed, or

- pour chilled stock into plastic ice cube trays, and defrost as needed. It is helpful to label these trays with a Sharpie pen so that they aren't confused with water ice cubes.