Turkey Stock
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
42
Sourness
47
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil3 cups
Onion (chopped)2 cups
Carrot (chopped)1 cup
Celery (chopped)2 small
Bay Leaves3 cup
MadeiraDirections:
1
Heat oil in heavy large pot over medium-high heat
2
Add turkey parts and sauté until brown, about 15 minutes
3
Add onions, carrots, celery, garlic, thyme, and bay leaves; sauté until brown, about 12 minutes
4
Add broth and Madeira and bring to boil
5
Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour
6
Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid
7
Spoon off any fat
8
(Can be made 2 days ahead
9
Cover and refrigerate
10
) Heat oil in heavy large pot over medium-high heat
11
Add turkey parts and sauté until brown, about 15 minutes
12
Add onions, carrots, celery, garlic, thyme, and bay leaves; sauté until brown, about 12 minutes
13
Add broth and Madeira and bring to boil
14
Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour
15
Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid
16
Spoon off any fat
17
(Can be made 2 days ahead
18
Cover and refrigerate)