Turkey bone stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Left-over turkey carcass | |
| 2 | mediums | Onions; chopped |
| 4 | Carrots; peeled, chopped | |
| 4 | Celery stalks; chopped | |
| 4 | Garlic cloves; peeled | |
| 2 | Bay leaves | |
| 4 | Fresh thyme sprigs | |
| 1 | tablespoon | Black peppercorns |
| Salt; to taste | ||
| 1 | gallon | Water; to cover |
Directions
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.