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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 2 |
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this recipe makes such a rich soup stock and cooking it in the oven elimates burning and alot of stirring Ingredients:
1 turkey carcass, including skin |
2 large yellow onions, with onion skin |
1 head garlic, cut in half across the head |
2 bay leaves |
1 tablespoon chicken base |
1 celery heart (the center of a bunch, with lots of green leaves) |
1 teaspoon fresh ground black pepper |
1 teaspoon salt, to taste |
1 lb sauteed turkey gizzard (optional) |
cold water |
Directions:
1. preheat oven to 350.
2. break up the carcass and place it in a large stock pot with all ingredients.
3. cover with cold water.
4. put pot in oven,turn the temperature down to 200.
5. leave in oven at least 8 hours, the longer the better, up to 24 hours.
6. remove from oven.
7. strain through colandar removing all ingredients leaving stock.
8. (I save the gizzards to put in turkey stuffing and gravy) use stock for making gravy, as liquid in stuffing or making delicious turkey pine nut soup.
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