Today I’m making homemade turkey stock. You can do this with chicken, duck or just about any meat. Super easy. I hate to waste anything so this is a good way for me to feel as though I’ve used up every possible bit of turkey.
Take your leftover turkey from Thanksgiving and remove all the meat that you can. De-bone it, basically. I am grinding up what is left of my turkey in the food processor to freeze. Later on I can make meatballs or tacos. For Mexican foods, mix it with a can of beans and you can stretch it even further. (we’re big fans of nachos and tacos)
Put all of the bones plus the skin into a large pot. Also add in all of the drippings (including the fat) plus the veggies you might have put in the bottom of the roasting pan or inside the bird. All of those brown bits and things at the bottom of the roasting pan add LOADS of flavor to your stock. If you like, you can also add some fresh celery, carrots, onions or garlic. Put in enough water to cover. Add some of your favorite herbs and seasonings like sage, thyme, oregano, or marjoram. Do not add any salt or pepper at this time. Cook at a simmer for about an hour or so (maybe a little more) until your stock has cooked down quite a bit. Your turkey/veggies/scraps should have rendered most of their flavors by then. NOW you can have a taste to check for seasoning and add some salt and pepper if needed.
Let the stock cool down completely. Skim off all the fat that has risen to the top, then remove the turkey bones.
Strain your stock and put into freezer containers. Mark them with the date and what they are and pop them into the freezer.
Makes an excellent broth for ‘chicken’ noodle soup! Just heat it up (add a little water if it’s a strong stock) pop in your noodles and cook until the noodles are tender.
You can use it as you would the canned stuff you buy in the store. Best thing is you know exactly what is in it and it costs you only pennies to make.