Saturday, November 29, 2008

Turkey Stock

Just like every year I was able to take the turkey carcass home from my folks Thanksgiving feast. Mom usually makes a 30 pound bird so this is an enormous carcass. I did something different this year and used my 7 quart crock pot to make the stock and am glad I did. I will never make this stock any other way. It came out perfectly.

Trim all of the usable meat off of the carcass (save for the soup you will want to make with this stock). Remove and discard all visible fat and skin. Place bones in crock pot, cover with cold water. Add a chopped onion, 2 chopped celery stalks, a chopped carrot, 3 bay leaves, and 1 TBSP whole peppercorns. Cover, set crock pot to high and cook for 6-7 hours. Strain stock and cool. When cool stock should be gelatinous. I usually remove the thin layer of fat on the top.

This freezes very well. This is the type of stock you want to have around when someone in the house has a cold or flu. Steve says that if you feed this stock to a person on their death bed than they will live another ten years. Enjoy it.


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