A good stock is one of the first things you make in culinary. It is the foundation for many dishes from soups, stews to risottos and pasta.
My teachers always said the signs of a good stock not just amazing complex flavour but that it gelatinizes as well when cooled. That is how you know you got the most out of your bones – I know so many people just throw these out. Makes me want to cry.
Now, I add two things to my stock that tradition says is a no no for turkey stock. First is carrots. Why they are a culinary no no – it can change colour of your stock …but that is it so I add them and fish them out with the bones. Second is my own bouillon blend. Find recipe here
I know, bouillon is frowned upon – you can get enough flavour from bones and veg all it’s own…but I like to ensure well rounded flavour and beautiful colour the turmeric adds is nice as well.
That is why- I like to Find my biggest pasta pot (the 3 piece kind with built in colander) Trust me you will love the pasta pot idea for stocks- saves a tone of time trying to fish everything all out and strain it at the end. Simply toss ingredients and bones in and simmer it all day long. It is a holiday anyway – everything is closed and with quarantine your at home anyway- so why not right? So lets not let anything go to waste.
With the gallons of stock your able to make from bones -making it shelf stable is key. The pressure canner is the secret here. And processing directions follow the stock recipe. If you have the freezer space by all means freeze it.
- 1 cooked turkey carcass (about 4 pounds), meat mostly removed and bones broken into large pieces
- 2 large onions, quartered
- 4 stalks celery, chopped
- 4 large carrots, peeled and chopped
- 1 teaspoon whole black peppercorns
- 2-3 bay leaves
- Few sprigs of fresh rosemary or thyme (optional)
- 1 tablespoon of bouillon (optional)
- Enough water to cover turkey.
Fill stock pot with ingredients.
Cover with water and bring to boil on med high heat
Reduce to simmer for 4 hours. Stirring occasionally. If water level reduces significantly top up to an inch below rim
Strain and cool. Once cool you can scrap off additional fat and freeze or pressure can.
To pressure can :
- Reheat stock to boiling
- Pour hot into 1 US pint jars or 1 litre or US quart jars.
- Leave 1 inch headspace.
- Wipe jar rims.
- Put lids on, put in pressure canner.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (1 US pint) jars for 20 minutes. OR 1 litre (1 US quart) jars for 25 minutes.