Yield: 2 Quarts
|2 larges||Onions; coarsely chopped|
|2 larges||Carrots; sliced|
|2 pounds||Smoked turkey parts; to 3 lb|
|5 \N||Whole allspice berries|
More delicate than stocks made with the more traditional smoked pork products, ths is easy to do and makes a beautifully flavored base for soups and casseroles.
1. In a large pot saute the onions and carrots in the oil over low to moderate heat, stirring occasionally, until the onions are a deep golden brown and very soft.
2. Add the turkey parts, water, and seasonings. Bring to a simmer, then cook, uncovered, over moderate heat for about 2 to 3 hours or until the liquid is reduced by about one-third.
3. Cool slightly, then strain. Chill the strained stock overnight, then skim off all of the fat that has congealed at the top.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin