Easy Turkey Stock

Categories: Stock, Turkey
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Published on: October 3, 2011

Easy Turkey Stock

Turkey Stock
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
Olive oil
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.


Hearty Beef Stock

Categories: Beef, Stock
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Published on: September 21, 2011

Hearty Beef Stock

Hearty Beef Stock
Hearty Beef Stock

I wanted to add a bit more complexity to my beef stock, so I made it the following way.
Usually I’ll do it this way, when I want more flavor, of things that aren’t in the recipe I am using it for. For instance if the recipe does not call for carrots, celery, or mushrooms. I will make the stock with them to get some of the flavor out.
If it does call for them, I will use more of a plain beef stock.

1 lb of beef (cubed)  (I used a cheaper cut of strip steak)
10 baby carrots (chopped) (or 1 large carrot)
1 stalk of celery (slicked)
8 Cremini mushrooms (sliced)
1/2 of a medium onion (sliced)
salt and pepper
1 tbs olive oil

Put oil in a pot and turn to medium high heat.
After oil is heated up, salt and pepper the meat and drop it in.
Stirring frequently so meat does not stick and it starts to brow.
Once meat is browning, add in carrots, celery, mushrooms, and onions.

Reduce heat to medium and continue to cook and stir for about 10 minutes.

Add a healthy pinch of salt and a few more grinds of pepper.

Then add about 6 cups of water. Reduce heat to low and let simmer for an hour.

Run through a strainer to remove meat and veggies.

Use right away or portion off into freezer safe containers to use at a later time.

TIP: Always let stock cool to about room temperature before freezing.

After stock cools a bit, I try to remove some of the fat with a liquid fat separator skimmer.

Homemade Stock and Broth

Categories: Stock, Tips
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Published on: September 7, 2011

First off keep in mind that I usually use the term stock when I am speaking about either stock or broth. (So please don’t correct me.) I understand that the main difference is that broth is usually made with actual pieces of meat, where as stock is made from mostly bones and trimmings of the meat. (Except for vegetable stock, where no meat is used obviously.)

That being said, I usually ALWAYS make my own stock. It’s easy to do and you end up saving a lot of money in the long run.

Any time you have a carcass or left over trimmings of meat, you should always make stock.
Turkey, chicken, ham, beef, etc. It all comes in handy down the road.

Anything with bones, or lots of leftover excess.

Let’s say I roast a small chicken for dinner one night.
After the meal, I remove all the skin and fat from the carcass and throw everything into a large pot. Cover with hot water and add salt and pepper.
Set the heat to medium/low and let it simmer for about an hour or an hour and 1/2.

Then pour through a fine strainer to get rid of all the meat, bones and other material.

Leave it in the pot to cool.
After it has cooled you should be able to skim any fat off the top.

Then measure and pour stock into various sized freezer safe containers and lable. I usually do a large one (4 – 6 cups) and a bunch of 1-2 cup containers.
That way if I need a lot I grab the big one. If I need a little, I grab one of the small ones.

I am a HUGE fan of Turkey Stock. I think it has a LOT more flavor than chicken stock.
Give it a try!

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