Turkey Broth
Ingredients
- 2each turkey legs or thighs
- 1medium onionshalved
- 1rib celerycut into 2-inch lengths
- 1/2medium carrotscut into 2-inch lengths
- 2 1/2quarts cold water
- 6stems parsley
- 1each bay leaves
- 10each black peppercorns
- 1tablespoon coarse salt
Yield:
Instructions
- Put oven rack in lowest position and preheat oven to 425°F.
- Roast turkey legs, celery, carrots and onion, turning over once, until golden brown, about 30 minutes total. Transfer everything, including pan juices to a stockpot.
- Add 2 1/2 quarts water and remaining ingredients and bring to a boil, skimming froth as necessary. Reduce heat and simmer, partially covered for a minimum of one-hour.
- Pour broth through a large fine-mesh sieve into a large bowl, discarding solids.
- If using the broth now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat. Reheat stock before making turkey gravy.
Recipe Notes
Stock can be chilled in an airtight container 1 week or frozen 3 months.
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