Easy Turkey Stock
I can’t stress enough to take time to make your own stock! It tastes better and saves you money.
One of my favorites is Turkey stock. Sometimes I’ll buy a full bird and make various recipes from the meat and then use the carcass to make stock for the rest of the year. (We’ll probably not that long. But the stock will last a few months.)
If you don’t want to buy a full bird, you can make it from just the drum sticks and you can get them pretty cheap at the butcher. (I paid about $3 for these beauties.)
1 package of Turkey drumsticks
Salt and Pepper
Preheat Oven to 350.
Drizzle olive oil over drumstick and rub to coat.
Add salt and pepper.
Put drumsticks in a Le Creuset pot, roasting pan or shallow Pyrex and roast until golden brown.
About 45 minutes or so.
Take out of oven and add hot water to cover drumsticks. (If they were in a roasting pan or Pyrex, transfer them into a pot.)
Add a bit more salt and pepper.
Place on stove and turn heat to med/low and let it simmer for about an hour.
Strain in a fine strainer. (Take all the meat off the bone and make something with it. Soup, Turkey Chili, etc.)
Place stock in various sized freezer containers and lable.
Let cool in the fridge, then palce in freezer.