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Turkey Stock
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Submitted by:
John |
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This is a broth recipe to make gravies and sauces. It is also for Giblet gravy. |
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INGREDIENTS:
- 3 tablespoon(s) , Peanut Oil
- 2 whole , Turkey Wings
- 1 whole , Turkey Giblets (from turkey)
- 3 cup(s) , Onion (chopped)
- 2 cup(s) , Carrots (chopped)
- 1 cup(s) , Celery (chopped)
- 1 whole , Parsley Stems(bunch)
- 2 whole , Thyme Sprigs
- 2 whole , Bay leaves
- 8 cup(s) , Chicken Broth
- 1 teaspoon(s) , Salt and Pepper
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| Instructions: |
Warm the oil in a stock pot set over medium-high heat. Brown the turkey wings, neck, heart and gizzard well, turning about once or twice, about 15 minutes. Stir in the vegetables and herbs. Reduce the heat to low, cover and cook for about 15 minutes, scraping the bottom of the pot occasionally. (For the giblet gravy, remove the heart and gizzard at this point and reserve.) Add the broth, salt and pepper to taste, then bring to a simmer. Cover partially and cook for 35 minutes.
Strain the stock, pouring it through a sieve into a large bowl. If using right away, skim off the visible fat. Otherwise, let cool 30 minutes, then cover and refrigerate for a few hours or overnight. Using a large spoon, remove the solid fat from the top of the stock and discard.
Makes seven cups. |
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