Rich Turkey Stock

• Gluten free
• Paleo

• Meat

  • 1 Turkey carcass

• Produce

  • 2 Bay leaves
  • 2 Carrots, medium
  • 2 Celery, ribs
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1 sprig Rosemary
  • 2 sprigs Sage
  • 3 sprigs Thyme, fresh

• Baking & Spices

  • 10 Peppercorns

• Liquids

  • 4 qt Water

Found on growagoodlife.com

Description

Directions

• Preheat the oven to 425˚F.
• Strip off all the usable meat from the carcass and refrigerate for later.
• Separate the wings, thighs, and legs from the carcass and use kitchen shears to cut the carcass into smaller pieces. Layer the bones in a large roasting pan.
• Add the carrots, celery, onion, and garlic to the roasting pan. Roast until the bones in the preheated oven until they are brown, about 35-45 minutes. Stir about halfway through so everything browns evenly.
• Remove the roasting pan from the oven and transfer the bones and vegetables to a large stockpot. Add 1 cup of water to the hot roasting pan to deglaze the pan. As the water steams, scrape the pan with a wooden spoon to release the flavor infused brown bits stuck to the bottom of the pan. Add to your stockpot.
• To your stockpot, add the bay leaves, sage, rosemary, peppercorns, and enough water to cover the bones by a couple of inches. Turn the heat to medium-high and bring the stock to a boil. Reduce the heat to low and simmer until flavorful, at least 2-3 hours. Stir occasionally and skim off any foam.
• Remove the larger bones from the stock using tongs. Strain the stock through a fine-mesh sieve into a large container. Discard the bones and solids. Let the stock cool completely, then refrigerate. Once the stock cools in the refrigerator, the fat will rise to the top. Skim off the fat and use the turkey stock within 4 days or freeze for later.

Nutrition