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Christmas turkey stock many pics

Little StevenLittle Steven Posts: 28,112
edited 3:45AM in EggHead Forum
Getting ready for Christmas so making dark stock today. This is halfway between a stock and broth because I couldn't get all the backs I needed. I really don't mean this come off as a lesson, it's just that there are always questions. This is close to classic dark stock. :)
Start with turkey parts necks, backs and wings.
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Roast the parts at about 350* until golden
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Add mirepoix, two parts onion to one each carrot and celery
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Roast until mirepoix is caramelised and bird parts are very dark.
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Remove the stuff to a stockpot, I'm using a large pasta pot cause I like the strainer. and cover with cold water
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Now your roasting pans are going to look like this
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Add a bunch of decent white wine and boil and scrape the brown bits off.
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Pour into the stock, get everything
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Put some herbs in a double layer of cheesecloth, great way to use the stalks and stems
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Tie with butcher twine and tuck it into the mix. I pull thiis out after an hour or so.
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This will simmer for six or seven hours, I'll pull out the strainer and put the pot on a snowbank overnight.

Steve 

Caledon, ON

 

Comments

  • FlaPoolmanFlaPoolman Posts: 11,670
    I'll be hiding behind the snowbank :evil:
  • Clay QClay Q Posts: 4,432
    Perfect!!! I would like to make a big batch and freeze in containers. Excellent step by step, impressive! Nothin better than home made.
  • 2Fategghead2Fategghead Posts: 9,623
    Thank you Steven
  • cookn bikercookn biker Posts: 13,407
    Very nice pictorial Steve! That is going to be really tasty stock.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Thanks Molly,

    I used a fond B)

    Steve

    Steve 

    Caledon, ON

     

  • Clay,

    Thanks. Milk is sold in plastic bags here. You get a litle plastic container to put the bag in to pour. They fit a quart freezer bag perfectly. I fill the freezer bag in the container, freeze and vacuum seal. Keeps forever.

    Steve

    Steve 

    Caledon, ON

     

  • cookn bikercookn biker Posts: 13,407
    Shut up... :laugh: :laugh:
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • mmmm....Love the pot spout and your really mod backsplash!!
  • Jerry,

    Thanks I guess. :( SIL is a decorator. I love the pot filler though.

    Steve

    Steve 

    Caledon, ON

     

  • thechief96thechief96 Posts: 1,908
    That was a very good description on the procedure. I usally just wing it. I do like your pink oven though. :laugh:
    Dave San Jose, CA The Duke of Loney
  • It was a compliment!!! sorry if I sounded nebulous/ambiguous/unclear.... Generally if I don't make negative comments, unless in my own defense or about myself.....

    Cool kitchen!!
  • I didn't think you were being sarcastic. I am still getting used to it. I had my heart set on a rectangular subway tile in tumbled marble. Glad I don't use hallucinogenics anymore B)

    Steve 

    Caledon, ON

     

  • Carolina QCarolina Q Posts: 10,145
    Thanks, Steven. Very helpful!!

    Is that a Wolf? I noticed the cobalt blue.


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • Yes,

    48" dual fuel with a French top. Dual bicarbs and gummies all round :laugh:

    Steve

    Steve 

    Caledon, ON

     

  • Carolina QCarolina Q Posts: 10,145
    Hey, I got a good eye, huh? :laugh:


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • Tis a little dirty but it will be worse after Christmas.
    DSC_0008.jpg

    Steve 

    Caledon, ON

     

  • ZippylipZippylip Posts: 4,527
    aren't you the slightest bit concerned that some wild animal will happen by & urinate in your snow-banked pot :huh:
  • Dude,

    It's a real tall pot. Don't even think I could hit it except for a high arc.

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    since he's a dwarf, all the animals in the dell he inhabits are cartoon singing birds and rabbits and such. the circle his pot singing disney songs, not urinating into it
    ed egli avea del cul fatto trombetta -Dante
  • Holy smokes!!!! I have never lusted after another man's oven....until now :unsure: :ermm: :huh: :huh: !!!!!! I WANT ONE!!!
  • And just what are you willing to do for it Big Boy :laugh:

    Steve 

    Caledon, ON

     

  • Thanks for the lesson. Do they sell packs of parts or do you eat that much turkey? :blink:
  • I am not that way....but if I was ;) :ohmy: :ermm: !!!!!
  • Mr HollowayMr Holloway Posts: 2,034
    Looks good Steve
    Will give this a try for the holidays :)

    Shane
  • Susan,

    Yes they sell packages of the parts. Don't they there?

    Steve

    Steve 

    Caledon, ON

     

  • Little Steven,

    Love the Range. I have the equivalent Wolf cooktop (with sep. Wolf double oven). Did you use the double griddle to heat the roasting pan up?
  • redneck6497,

    It isn't a double griddle, it's a french top. I had the one with the single griddle and grill but it was damaged while being removed after a fire. I didn't need the grill and found the griddle hard to clean. Really happy with the French top. And yes I heated the pan on it.

    Steve

    Steve 

    Caledon, ON

     

  • Gotcha. The french top certainly seems kinda interesting. It probably did a good job with that pan.

    I find the griddle to be incredibly easy to clean, and the most useful thing in the whole kitchen. A lot of days I'll make bfast, lunch, and dinner on it. I don't really "clean" it. Its kinda like a good ole seasoned pan (i just give it a good scrape after each use). The day we put it in was probably the "prettiest" it will ever be.
  • Man, I am the messiest guy in the world so my opinion isn't worth much. As I remember there were very few places you could spill stuff that weren't easy to clean. I would hit them nine out of ten times. I have a bunch of oversized pans and I will use them on the french top and not make too much mess. :blush:

    STeve

    Steve 

    Caledon, ON

     

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