Lunch: Day-After Turkey Stock
Recipe by Sam Sifton You can use rich stock, made from the turkey carcass, for risotto or soup of the long weekend, or freeze it for the new year.—M-F.H.
Ingredients
3 chopped celery stalks
1 chopped onion
1 turkey carcass (broken into pieces), and water to cover (12-14 cups)
Instructions
Combine 3 chopped celery stalks, 1 chopped onion, 1 turkey carcass (broken into pieces), and water to cover (12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill. DO AHEAD Stock will keep chilled for 3 days or frozen for 3 months.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
