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Christmas turkey stock many pics

Little Steven
Little Steven Posts: 28,817
edited November -1 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

 

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