Using homemade stock to make soup has amazing results- the difference from store-bought is unreal! This stock has a rich and beautiful color- after cooking for 8 hours. I look forward to making it and using in my winter soups every year after Thanksgiving. This recipe was adapted from Martha Stewart Living.
Yield: Makes 9 to 10 quarts
- 5 pounds leftover Thanksgiving turkey bones (with some meat still attached), broken into large sections if necessary (I break them down after they have been cooking for a while)
- 2 large yellow onions, peeled, roots intact, halved or quartered depending on size
- 1/2 pound carrots, cut into 4-inch lengths
- 1/2 pound celery stalks, cut into 4-inch lengths
- 6 cloves garlic, peeled
- 1/2 teaspoon whole black peppercorns, or to taste
- coarse salt, to taste
- 8 sprigs parsley and 2-3 sprigs of other fresh herbs such as thyme
- parmesan rind, optional
- water, to cover
- In a large stock pot (I use an enormous pasta pot), combine all ingredients and fill with enough cold water to cover everything by 3 inches when submerged. (The turkey bones always reach the top of my pot until I am able to break them down.) If you don’t have a large stockpot, use two smaller pots.
- Bring to a rapid simmer over high (do not boil); reduce heat until bubbles barely break the surface. Simmer until flavorful, about 6 to 8 hours, skimming stock with a ladle every hour. Keep the stock at a bare simmer; a hard boil would evaporate too much liquid and make the stock cloudy. Any fat that remains after skimming can be easily removed once the stock is chilled.
- Strain stock through a fine-mesh sieve. Discard vegetables. Remove meat from bones and save for another use, if desired; discard bones. Let stock cool completely before refrigerating.
- After refrigerating, skim the solidified fat off of the surface. Decant into storage containers. (I use quart-sized take-out containers.) To store, refrigerate, up to 1 week, or freeze, up to 6 months.