Turkey and chicken stocks are the foundation for so many dishes, from soups and stews to sauces and risottos.
Although these require several hours of simmering, you can assemble the ingredients in about 15 minutes.
YIELDS ABOUT 9 CUPS
INGREDIENTS
- 2 Tbs. vegetable oil
- Carcass from a 12- to 16-lb. turkey (plus bones and wings, if saved)
- 1 large onion (unpeeled), halved
- 2 stalks celery, scrubbed and coarsely chopped
- 1 large carrot, scrubbed and coarsely chopped
- 1/4 cup brandy
- 1 1-inch chunk fresh ginger, peeled and sliced
- 1 bay leaf
- 1 sprig fresh thyme
- 10 peppercorns
- 12 cups cold water (or enough to almost cover the turkey pieces)
INSTRUCTIONS
- Position a rack in the center of the oven and heat the oven to 425°F. Pour the oil into a large flameproof roasting pan. Break or chop the turkey carcass into 3 or 4 pieces and put it in the roasting pan, along with the onion, celery, and carrot. Roast for 30 minutes, stirring 2 or 3 times to ensure even browning.
- Transfer the turkey and vegetables to a large stockpot. Pour off and discard any fat from the roasting pan, set the pan over medium heat, and add the brandy. Stir with a wooden spoon, scraping up all the browned bits. When the mixture is bubbling, pour the drippings into a stockpot. Add the ginger, bay leaf, thyme, and peppercorns to the pot.
- Add about 12 cups cold water (or enough to almost cover the turkey pieces). Bring to a simmer, skim any foam that rises to the top, and then reduce the heat to a very slow simmer. Simmer for 2 hours (if you used more than 12 cups water, you may need to boil it down a bit further for flavor).
- Strain through a fine sieve into a large bowl, let cool, and refrigerate. The next day, skim the fat.
NUTRITION INFORMATION PER 1 CUP:
- 20 CALORIES | 2g PROTEIN | 1g CARB | 0.5g TOTAL FAT | 0g SAT FAT | 0.5g MONO FAT | 0g POLY FAT | 0mg CHOL | 40mg SODIUM | 0g FIBER
