Turkey Broth
November 29, 2024 • 0 comments
Don't throw that Turkey carcass away!
Now that we're all appropriately stuffed, don't get lazy and throw away that turkey carcass.
Wouldn’t you love some ready to go, homemade Turkey stock for next Thanksgiving?
Thanksgiving is always here before we know it. There is enough to make without having to make stock too!
With just 10 minutes of your time today, you can have ready-made Turkey stock for next year.
- Prep Time:
- Cook Time:
- Servings: approximately 6 Quarts
Ingredients
- Leftover Turkey Carcasses
- (4 Quarts) Water
- (1) Onion, quartered (organic preferred)
- (1) Garlic Bulb (organic preferred)
- (2) Celery Sticks (organic preferred)
- (2) Carrots, roughly chopped (organic preferred)
- (1 Tablespoon) Salt
- (1 Tablespoon) Apple Cider Vinegar
Directions
- Chop the garlic in half horizontally across all the cloves.
- Place all ingredients in a large pot with a lid on high heat. As soon as it begins to simmer, put the lid on and turn the heat down low to maintain a simmer for 12-24 hours. Do not allow your stock to boil, this can give your stock a offensive taste.
- After 12-24 hours, use some tongs or a slotted spoon to remove all the solid ingredients. Discard these.
- Strain your stock thoroughly through a strainer lined with a thin hand towel or cheese cloth. This will leave you with a clearer broth as well as remove small bones and remaining solids.
- Pour broth into freezer safe jars/containers with lids. If using glass jars, cool below 40F in the fridge before placing in the freezer to avoid shattering the glass.
Bonus note: If you want to condense your stock for sauces or to save room in your freezer, simply simmer the finished, strained stock over medium heat with the lid off. Once the stock has reduced to around 1/3 of its volume, it's sufficiently condensed for storage.