Turkey bone stock

Yield: 1 servings

Measure Ingredient
1 \N Left-over turkey carcass
2 mediums Onions; chopped
4 \N Carrots; peeled, chopped
4 \N Celery stalks; chopped
4 \N Garlic cloves; peeled
2 \N Bay leaves
4 \N Fresh thyme sprigs
1 tablespoon Black peppercorns
\N \N Salt; to taste
1 gallon Water; to cover

Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain. This recipe yields 1 gallon stock.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B81)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-09-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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