2000s Recipes + Menus
Turkey Stock
Makesabout 5 cups
- Active Time:10 min
- Start to Finish:2 1/4 hr
November 2003
- 5 cups water
- 2 cups chicken broth (16 fl oz)
- Neck and giblets (excluding liver) from turkey
- 1 onion, peeled and stuck with 2 whole cloves
- 1 (3-inch) piece celery
- 2 fresh thyme sprigs or 1/4 teaspoon dried, crumbled
- 2 fresh flat-leaf parsley sprigs
- 2 fresh marjoram sprigs or 1/4 teaspoon dried, crumbled
- 1 Turkish or 1/2 California bay leaf
- 5 whole black peppercorns
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Bring all ingredients to a boil in a 3-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 5 cups, 1 1/2 to 2 hours.
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Pour stock through a large sieve into a bowl and discard solids.
Cooks' note: Stock can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
- Keywords
- thanksgiving,
- poultry,
- shelley wiseman,
- soup
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