Smoked turkey stock
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions; coarsely chopped |
| 2 | larges | Carrots; sliced |
| 2 | tablespoons | Oil |
| 2 | pounds | Smoked turkey parts; to 3 lb |
| 3 | quarts | Water |
| 12 | Peppercorns | |
| 5 | Whole allspice berries | |
Directions
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