(Blink, Blink) What day is it? Where am I? Why did I wake up typing on my laptop? If you couldn’t tell, I am just now waking up from the food coma I entered on Thanksgiving. I hope everyone enjoyed all of their favorite dishes. In my eyes, Thanksgiving has to be one of the better holidays ever invented. To start off with, aside from the grocery store, there isn’t any shopping involved. No decorations to get out of the attic (so no spider webs in face) and no gifts to purchase. You don’t have to be of a certain religion, race, or sexual orientation to participate. No one argues about whether or not it is okay to wish someone a happy Thanksgiving. Everyone gathers with their loved ones, enjoys an enormous feast (perhaps some football) and, if they are doing it right, takes a moment to be grateful for all of the good things in life. Or maybe it’s just me, what do you think?
This Turkey Day presented me with an opportunity to do something new and make my own turkey stock after all of the festivities. For those of you who like to split hairs, I am being very careful to refer to this as stock and not broth. Stock is used as a base for sauces and soups and such. It is unsalted and not really meant to stand on its own. Broth is basically seasoned stock and can be eaten/drank on its own. The recipe was based on one found in the book: Soup & Bread Cookbook by Martha Bayne and originally intended for a chicken. While making stock is a simple thing, I had never done it before and was excited to try. Now that I have done so, I will be equally excited to find takers for the gallons of stock I have created! All joking aside, it is nice to have complete control over what goes into your food and making your own stock is a good start. Now I just need to figure out what to do with it. Anyone who has any great recipes using turkey stock, please let me know, I would like my freezer back.
1 turkey carcass
1 large onion, quartered
4 carrots, peeled and cut in half
4 ribs celery, cut in half
1 leek, white part only, coarsely chopped
10 sprigs of fresh thyme (All out of thyme? Ha, ha, couldn’t resist, you can use a few teaspoons dry)
2 bay leaves
2 cloves garlic, peeled
Enough water to cover the carcass
Put all of the ingredients in a large pot, add enough water to cover the bones by an inch. Simmer, uncovered over low heat for 4-6 hours. Do not let it come to a rolling boil, this tends to make it more cloudy. Periodically skim scum from the top of the pot. When it is done, strain the stock through a fine mesh strainer or cheesecloth and discard all of the solids. Once cooled, refrigerate overnight, then skim the fat from the surface. You can then use or freeze.