* Exported from MasterCook *
Roasted Turkey Stock
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
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Turkey carcass -- about 2 pounds
To grease: -- oil, if needed
1 small carrot
1/2 small onion
1 celery rib
1 bay leaf
1/2 teaspoon whole black peppercorns
1 sprig thyme
Few parsley stems
Break the carcass up into smaller pieces, using a cleaver if you have one. Try to cut the pieces as flat as possible. Scrape out and discard the kidneys (located inside the carcass along the backbone near the hip area) and any other loose stuff.
Pull off the skin from the carcass, then arrange the skin, fat side down, on a rimmed baking sheet. Otherwise, coat the baking sheet with oil.
Place the carcass pieces in a single layer on the prepared baking sheet, arranging for maximum contact with the baking sheet. Chop the vegetables into medium-size pieces, and place at one end of the baking sheet.
Arrange the oven racks on the bottom third or near the bottom of the oven; preheat the oven to 450-500°. Roast until the bottom of the bones and the vegetables become dark brown (check at about 25 minutes).
Turn the bones and vegetables over, and roast on the other side. Remove the skin after it renders and becomes crisp; reserve these skin cracklings for recipes as needed. Sections of skin with less fat will need to be removed earlier so they don't burn.
Place the roasted carcass and vegetables into a stock pot or Dutch oven. Cover with cold water by at least 2 inches, bring to a simmer and skim at least once before adding the bay leaf, peppercorns, thyme and parsley stems, if using.
Meanwhile, add enough hot water to the rimmed baking sheet to loosen the browned bits, scraping with a flat wooden spoon or spatula. Add the liquid to the pot.
Continue simmering, turning carcass over occasionally, until bones separate easily when lifted from the pot, about 2-3 hours. Continue cooking until stock has really reduced and bones are above level of the stock. Drain through a colander, then pour a little fresh water over the bones to lightly rinse off any more stock before discarding the solids; pass stock through a fine mesh strainer if needed.
Rinse out stock pot and reduce further if desired.
Cool to near room temperature before refrigerating. Refrigerate for several days, or freeze for later use.
Makes 1 quart
Making a good stock just takes time, especially if you continue simmering to reduce it. You can cut some of the cooling time by pouring it into a large shallow pan such as a 9- by 13-inch glass or metal baking pan set atop a rack. Direct a fan to blow across the counter and top of the pan. It won't be long before the stock is cool enough to refrigerate (a skin will start to form and any fat present will begin solidifying).
A big part of Thanksgiving is enjoying - and enjoying and enjoying - turkey-centric meals after the holiday. But what if - horror of horrors - all the turkey has been eaten, leaving nothing but skin and bones?
Forget about hot turkey and gravy sandwiches, turkey and wild rice soup and curried turkey salad. But you can still enjoy that turkey flavor in memorable dishes and bask in the Thanksgiving afterglow.
I've taken the turkey carcass and roasted it to coax out more flavor and depth (any remaining meat on the carcass, the thigh bones and wings is a bonus). Roasting the bones before making stock is a technique used to create veal demi-glace, the foundation of many sauces. Adding vegetable aromatics - onion, carrot and celery - while you roast the bones provides even more flavor.
Once the stock is made, continue simmering to reduce the volume and intensify the taste. You can use this intense stock to create several meatless dishes with a turkey nuance, while incorporating other Thanksgiving leftovers.
Cuisine:
"Thanksgiving Leftovers"
Yield:
"1 quart"
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Per Serving (excluding unknown items): 78 Calories; 1g Fat (6.8% calories from fat); 2g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 901035
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