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Duration
8-10 hours
Chef’s notes
Stock is an essential ingredient in any good home cook’s kitchen. This liquid gold can make soup, stews, braises, and sauces into something special. Nothing you buy at the store will compare to the homemade version, especially when you use wild game.
This spring, be sure to save the carcass, wings, neck, tail, sponge, and even feet from your turkey. These wobbly bits are loaded with collagen, which make this bone broth rich and satisfying.
Ingredients
- 1 turkey carcass
- 1 tbsp. oil
- 1 large yellow onion, quartered
- 2 carrots, halved
- 2 celery stalks, halved
- 1 tsp. black or white peppercorns
- 1 small bundle of fresh herbs
- 1 lemon wedge
- Water
Also works with
Any bird carcass
Special equipment
Stock pot, pressure canner (optional)
Preparation
- Preheat oven to 400 degrees.
- Use as much of the turkey as you can. I like to keep the carcass, wings, neck, tail, sponge, and feet. Because the feet are pretty dirty, I clean them by scrubbing with a thick bristle brush under running water, and then blanch in boiling water for a few minutes. This cleans any grit and softens the skin. Use a heavy knife and cut the joints open to expose the collagen. Discard the water and use fresh batch for the stock.
- Lightly oil a large roasting pan, as well as the outside of the carcass. Try to break down the carcass into a couple smaller pieces. Roast in the oven for 30-45 minutes until brown. For richer flavor, you can also roast the vegetables.
- Place all of the ingredients in a large stockpot with just enough water to cover. Simmer uncovered for 8-10 hours, occasionally skimming the foam off the top.
- Use large tongs and pull out the big pieces of bones and vegetables. Strain the liquids through a fine mesh strainer. For better clarity, you can strain a second time and line the strainer with a paper towel.
- Pour the stock into jars and allow to cool. You can freeze (be sure to leave at least 1 inch of headspace for expansion) or use the National Center for Home Food Preservation guidelines for canning with a pressure canner.
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Chef’s notes
Stock is an essential ingredient in any good home cook’s kitchen. This liquid gold can make soup, stews, braises, and sauces into something special. Nothing you buy at the store will compare to the homemade version, especially when you use wild game.
This spring, be sure to save the carcass, wings, neck, tail, sponge, and even feet from your turkey. These wobbly bits are loaded with collagen, which make this bone broth rich and satisfying.
Ingredients
- 1 turkey carcass
- 1 tbsp. oil
- 1 large yellow onion, quartered
- 2 carrots, halved
- 2 celery stalks, halved
- 1 tsp. black or white peppercorns
- 1 small bundle of fresh herbs
- 1 lemon wedge
- Water
Also works with
Any bird carcass
Special equipment
Stock pot, pressure canner (optional)
Preparation
- Preheat oven to 400 degrees.
- Use as much of the turkey as you can. I like to keep the carcass, wings, neck, tail, sponge, and feet. Because the feet are pretty dirty, I clean them by scrubbing with a thick bristle brush under running water, and then blanch in boiling water for a few minutes. This cleans any grit and softens the skin. Use a heavy knife and cut the joints open to expose the collagen. Discard the water and use fresh batch for the stock.
- Lightly oil a large roasting pan, as well as the outside of the carcass. Try to break down the carcass into a couple smaller pieces. Roast in the oven for 30-45 minutes until brown. For richer flavor, you can also roast the vegetables.
- Place all of the ingredients in a large stockpot with just enough water to cover. Simmer uncovered for 8-10 hours, occasionally skimming the foam off the top.
- Use large tongs and pull out the big pieces of bones and vegetables. Strain the liquids through a fine mesh strainer. For better clarity, you can strain a second time and line the strainer with a paper towel.
- Pour the stock into jars and allow to cool. You can freeze (be sure to leave at least 1 inch of headspace for expansion) or use the National Center for Home Food Preservation guidelines for canning with a pressure canner.