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