I made a big pot of turkey stock the other day, to have on hand for making my Thanksgiving stuffing and gravy.
I got some turkey necks and wings at Reading Terminal Market, and roasted them along with carrots, onions, and celery for about 2 hours at 325°F (along with a few turkey thighs -- more on that later). I put the roasted meat and veggies into a big 12-qt stockpot, and added a roasted chicken carcass that I had in the fridge from dinner the other night, and a bone from a recent pork shoulder roast that I had saved and popped into the freezer.
Covered everything with water, brought the pot to a boil, lowered it to a simmer, and let the stock simmer gently for about 3 hours.
Discarded all the bones (not much in the way of meat to retain), and let the stock cool fully.
Now THAT'S good stock -- jiggly when cold, full of gelatin, which adds considerably heft and substance to a stock.
Wednesday, November 27, 2013
Now THAT'S good stock
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.