Friday, November 28, 2014

Making and Preserving Stock

Homemade stock is easy to make and has a deeper, richer flavor than commercially canned stock. If you're roasting meat and vegetables, you probably already have the ingredients on hand. Keeping several quarts of stock in the freezer means I have a quick, tasty base for soups, stews and sauces.

I used the turkey carcass left over from our Thanksgiving meal, but stock can be made with bones from beef, veal, chicken, lamb, etc.  In addition to the carcass, I added leftover roasted vegetables, pan drippings, gravy, fresh onions, carrots and celery, bay leaves, sage, salt and pepper. Feel free to add your favorite seasonings.

A note about consistency: homemade stock can be gelatinous, rather then liquid. As the bones are boiled marrow is released, which when refrigerated, thickens the stock. When reheated, it will return to a beautiful, velvety consistency.

To a large stock pot, add turkey carcass with meat removed, vegetables
roasted with the turkey, turkey skin, pan drippings,
leftover gravy, fresh onions, celery and carrots, and herbs.

Cover with water and bring to a simmer. Don't worry about the fat. Once the
stock is cooled, you can easily remove the fat.

Bring the stock up to a boil and reduce heat to simmer.
Continue to cook, covered, for three hours, stirring occasionally.

After three hours, strain stock into a large container. Refrigerate overnight.

After being refrigerated the fat will solidify on top of the stock. Remove
fat and place stock in freezer containers. Freeze and use within six months.

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