Turkey Stock
This recipe is based on Julia Child's. Bones and scraps from chicken, beef, or pork/ham can be substituted to match the meat that you are serving.
Turkey Stock
This recipe is based on Julia Child's. Bones and scraps from chicken, beef, or pork/ham can be substituted to match the meat that you are serving.
Cooking Instructions
- 1
I use a dutch oven or a medium stock pot. Saute meat in oil until browned. Remove from pan.
- 2
Saute vegetables until browned. Return meat to pan.
- 3
Add liquids & flavorings. Bring to boil, then reduce heat and simmer until liquid is reduced in half. This could take all day. Reserve 1/2 cup Madeira to mix with cornstarch if you will be using to make gravy.
- 4
Remove meat from pot. Separate meat from the bones for the dog.
- 5
Remove vegetables to a large colander. Place the colander over the pot and press the liquid out of the veggies with the back of a large spoon. Discard the veggies.
- 6
Yield at this point is 3 to 4 cups. You can use the stock as is or strain it for a clear stock.
- 7
Cover and refrigerate until needed. Remove fat after it solidifies.
- 8
Mix 1 Tbls cornstarch per cup of final stock with reserved Madeira. Add to the stock and bring to a boil and simmer 2 to 3 minutes.
- 9
Use as a gravy base by mixing with defatted juices from cooked turkey.
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