For many of you Thanksgiving revolved around a turkey, right? You can make good use of the leftover bones and skin and create a nourishing bone broth. Stock made from leftover vegetable scraps and the bones of animals is extremely economical. Think of how much that box of organic chicken broth costs at your local grocery store? And think of the added flavors and strange ingredients in those store-bought stocks. A gigantic pot of homemade stock can be made for less than the cost of one store-bought carton of stock.
Turkey stock is dark and richly flavored. It can be used to make soup (such as wild rice and veggie soup or turkey-noodle soup), turkey tetrazzini, turkey meatballs, in sauces, or simply heated with garlic and herbs to sip on if you have a cold. And it is remarkably easy to make! All you need to do is add veggies, water, and the leftover turkey bones and skin. Then cover and walk away from it. Come back a few hours later and strain into jars. That's it!
Homemade Turkey Stock
If your turkey carcass is still whole, you will need a large pot in order to make this. I use my canning pot. The trick to making a good stock is to have a good balance of water to veggies and bones. You can salt it or leave it unsalted. I like to add a moderate amount of sea salt to my stocks. Some people prefer to omit the salt because it is easier to cook with this way. For example, you might end up adding too much salt to the recipe that the stock is used in. Feel free to add a variety of vegetables and vegetable scraps to this stock. Most varieties of mushrooms work well with turkey to create a richly flavored stock. I used shiitake in this batch. Don't add squash peels, potato peels, or tomatoes. Leeks, onions, garlic, carrots, celery, mushrooms, savory herbs all pair well with poultry stock. I add a little vinegar to my stocks which helps to pull the minerals from the animal bones creating a nutrient-rich stock. This is especially important for growing children and pregnant and nursing mamas.
1 turkey carcass, meat all pulled from the bones
2 large onions, chopped
1 head garlic, cut in half cross-wise
2 to 4 large carrots, chopped
4 to 5 staks celery, chopped
1 pint mushrooms, chopped
handful of fresh rosemary
handful fresh thyme
handful fresh marjoram
handful fresh sage
half a bunch parsley, chopped
2 teaspoons black peppercorns
2 tablespoons sea salt
6 to 8 quarts water
2 tablespoons apple cider vinegar
Place all of the ingredients into a very large stainless steel pot, at least 12-quart, if not larger. You will want to add enough water to just cover the turkey and vegetables. It might be more or less than what I have indicated above.
Cover and bring to a boil, then reduce heat to low and simmer for 3 to 6 hours. Turn off heat and place a large colander over another large pot. Pour the stock through the colander. Let the vegetables and bones sit in the colander over the pot for at least 10 minutes to fully drain.
Then take about 6 to 8 clean quart jars and place them on your counter. Use a ladle to fill each jar. Leave about 1 to 2 inches of space from the top of the jar if you plan on freezing them. Let them cool. Then place what you want to into your freezer, uncovered, to leave room for expansion. Cover them once they are frozen. Source: www.NourishingMeals.com
|Turkey-Noodle Soup made from stock, leftover meat, noodles, and veggies|
More Stocks and Soups:
Healing Nettle Chicken Stock
Healing Chicken Ginger Soup
Healing Quinoa Cabbage Soup