Wednesday, December 5, 2012

Turkey Stock

Question--- what's the difference between stock and broth?

I did some googling (side bar: can you believe that google is in the dictionary as both a noun and a verb? Google wasn't even started until the late 1990s and now we use the word so often; it is crazy.) and found a few answers. First, I think in order for something to be a "stock", it needs to have been made with bones. But then how can there be vegetable stock? I dunno. Broth, on the other hand, is typically made with more meat pieces, salt and other seasonings that make it something you could eat directly from the pot. Most places that you look, however, say that chefs tend to use the words interchangeably, especially when they are homemade. Since I don't add any salt to either stock or broth, I wouldn't suggest eating them directly from the pot without seasoning. But regardless of what you call them, I would definitely encourage you to make them at home. My parents and I made this turkey stock on Thanksgiving because why throw away the carcass without getting a little something extra from it? Play around with the vegetables and seasoning and use what you have in your fridge (or even scraps from your freezer would work). Alternatively, just sub bones and skin from a chicken to make chicken stock.

Turkey Stock (adapted from Vegetable Broth)
1/2 to full carcass of roasted turkey, plus skin
1 medium onion, cut into quarters
2-3 celery stalks, cut into large chunks
8-10 baby carrots
1 bay leaf
large handful of fresh parsley
4-5 fresh sage leaves
2-3 sprigs of fresh thyme
2-3 peppercorns
Cold water

After you have carved your turkey and picked off most of the meat (you don't need to pick it clean, some meat will help to flavor it), break down the bones and add them plus any skin and fat to a large pot. Add all of the vegetables and seasonings. Cover with cold water. Turn on the stove and bring to a simmer. Reduce the heat to low and simmer for 3-8 hours.

Pour the liquid through a small mesh strainer and remove all of the solids. Let cool to room temperature (or you could cover it and put it outside if it is colder out there); you don't want to put it directly into your fridge because the heat will warm up the inside of your fridge and it may not be at the correct temperature for everything else you have in there. Once it has cooled to room temperature, place it in the fridge overnight. In the morning, skim off the fat using a spoon or fat skimmer (you can leave some fat if you would like, if you remove it all, you have fat free broth!). Portion into 1 cup and 2 tbsp (ice cube tray) aliquots and freeze.

Thaw and use in place of chicken stock or broth for whatever recipes you desire!

Remember when you use this that you will want to taste your dish and salt generously. Unlike the stock/broth that you buy in the store, this is salt free!

No comments:

Post a Comment