Thursday, February 25, 2016

S = Stock Talk

In a search of posts on this blog, I discovered I've blogged about chicken stock at least three times.  I've mentioned it several times beyond that.

It seems...important, then?

I'm usually a big fan of doing a whole chicken in the crockpot with my aromatics and a lot of water and making my stock that way.  It's certainly much easier.

But, upon finding a ziploc bag of turkey bones and such in the freezer (saved since Christmas), I opted for the old-school top-of-the-stove method.

1. Find pot. A big one.
2. Empty baggie of picked-over turkey bits into pot.
3. Cut up three or four carrots, throw them in (leave the skins on, people!)
4. Repeat #3 with celery (which I'm ashamed to admit I did not have at the time).
5. Quarter a couple of small onions and get them to the party.
6. Add a few bay leaves and peppercorns.
7. Cover the whole lot with water.

Here's the excellent thing about stock.  You definitely have to do steps 1, 2, and 7.  Everything else, honestly?  Optional.  The heat and water is going to get a lot of delicious goodness from that carcass.

On the stove top, I keep the heat low.  I mean, I barely want a simmer.  And then, I walk away.  For a few hours.  Just let that pot of turkey water sit on low heat, doing it's thing.

And it WILL do its thing.  Later on, six or eight hours later, pour the broth through a strainer, cool it and store it properly for future use.  It's. So. Good.

Right at the start

It's reducing and getting more delicious by the minute
And finally, you get a stock for all seasons

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