The day after Thanksgiving as I was perusing the sale ads, I came across a small recipe block in our local newspaper. It was a recipe a local chef and store owner concocted that sounded so ridiculously easy that I had to try it. I had my turkey carcass still sitting in the refrigerator waiting for me to make my traditional soon-after-Thanksgiving soup so I thought, ‘why not?’ I had read before of roasting beef bones or veal bones to make stock but my puny brain did not make the jump to roast chicken or turkey bones. Doh!
The ingredient list is short and sweet; the only thing that you might not have that truly is the best, would be the fresh herbs. That’s all I needed from the store as I had everything else. And the largest roaster I had with all the ingredients in it, made up 10 cups of stock.
I didn’t take pictures of the ingredients nor of the cooking because it is so simple, well….take a look.
- 1 carcass from roasted turkey (or chicken) most of the meat removed but some still attached
- 4 carrots, peeled and chopped into thirds
- 4 celery stalks, chopped into thirds
- 2 large yellow onion, UNpeeled and quartered
- 1 lemon, rinsed and quartered
- 6 peppercorns
- 3 bay leaves
- 1 herb bundle. I used parsley, thyme, rosemary and sage and I put them all inside the cavity of the bird.
- cold water
Preheat oven to 225˚. Place all ingredients into your largest roasting pan except water with a lid. Cover it all with COLD water, put the lid on, and place it in your oven for 12 hours. Ta da. That’s it. After 12 hours, your stock is ready. Trash all the solids, strain the broth into a clean container and chill. Once chilled, scoop off any fat from the top of the broth. I put my broth into several containers that held two cups each, labeled them, and put them into the freezer. It does taste really good and the ease of the recipe has me hooked.
Thanks to Nancy Horn of Dish Cafe’