Post by Chuckie on Nov 28, 2019 12:57:35 GMT -5
As stated on another post, I cooked my turkey last night (just gonna be leftovers for ME anyways!!). I cooked the carcass w/some extras down to a N-I-C-E broth!!! Below is the recipe:
HOMEMADE TURKEY BROTH
1 - turkey carcass
3 large carrots, scrubbed--NOT peeled!--green end removed, cut into thirds (to fit pot)
1 - TBS minced garlic
1 - TBS savory
1 - TBS garlic powder
12 whole peppercorns
Other seasonings as desired
Ladle two cups broth into Ziplock bag. Carefully press ALL air you can out of bag. Lay flat on a cookie sheet, let freeze until solid. They will stand up NICELY in freezer door this way, not taking up much room. Might want to mark them "two cups" so you remember the content. You can thaw to use, or just tear to remove bag, throw mass in pot frozen, and turn the flame on low to thaw. Season broth to taste for whatever you're gonna use it in (again, will need salt). I L-O-V-E the Idlehour noodles cooked in this broth, w/some sliced celery/carrots and chunks of turkey or chicken in it!!!
Below is all that was left of the carcass/veggies/spices after cooking some 14 hours. I will post pix of finished product tonight or tomorrow.
CHEERS!
Chuckie
HOMEMADE TURKEY BROTH
(makes just under 7 quarts)
1 - turkey carcass
3 large carrots, scrubbed--NOT peeled!--green end removed, cut into thirds (to fit pot)
1 - large onion, UNPEELED
tops from a sleeve of celery, plus four or more stocks cut into thirds 1 - TBS minced garlic
1 - TBS savory
1 - TBS garlic powder
1 - TBS onion powder
1 - tsp celery salt (and YES, when you TASTE it, it needs more salt. Just add later when you're cooking with it)
5 or so bay leaves (I REALLY like their flavor!!)12 whole peppercorns
Other seasonings as desired
Put carcass into large Chambers pot, add remaining ingredients & enough H20 to cover to about 1.5" from top (to prevent boil over). Set on stove top, bring to slight boil. Snap lid on top, place into thermowell. Run gas 10 - 15 minutes till you hear it boiling in the well, then CWTGTO @ LEAST overnight (I put mine on about 9:00 pm last night, removed about 11:00 am today). Early next morning, run gas about another 8 minutes till you hear a boil; let set a few more hours until you're ready to deal with it (I ran gas about 6:30 am).
Place large stock pot w/colander on top in sink. Remove pot from well, take off lid and dump into stockpot. Discard all solids caught in colander. You can strain liquid now through a large tea strainer and/or cheesecloth IF you want "clearer" broth. Cool to get fat to top. It's COLD again here, so I set mine on the unheated back porch to "chill" for awhile. Will skim fat off top after it coagulates and we get home later today.
Ladle two cups broth into Ziplock bag. Carefully press ALL air you can out of bag. Lay flat on a cookie sheet, let freeze until solid. They will stand up NICELY in freezer door this way, not taking up much room. Might want to mark them "two cups" so you remember the content. You can thaw to use, or just tear to remove bag, throw mass in pot frozen, and turn the flame on low to thaw. Season broth to taste for whatever you're gonna use it in (again, will need salt). I L-O-V-E the Idlehour noodles cooked in this broth, w/some sliced celery/carrots and chunks of turkey or chicken in it!!!
Below is all that was left of the carcass/veggies/spices after cooking some 14 hours. I will post pix of finished product tonight or tomorrow.
CHEERS!
Chuckie