Smoked turkey stock

Yield: 2 Quarts

Measure 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 \N Peppercorns
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

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