Chef/Artist Wendy Brodie | Art of Food TV | Successful Hostess

Turkey Stock (or any poultry)

Show:Oct 24th

Ingredients:Makes 6 cups

8 cups Cold Water
2 lb Poultry bones, neck, giblets and parts
1 Onion, rough cut
2 Carrots, rough cut
2 Celery Stalks, rough cut
3 (Optional) Garlic Cloves, whole, peeled
3/4 cup (Optional) Madeira
Salt to taste
1ea Bouquet Garni**
8ea Pepper Corns
5ea Thyme Sprigs
2ea Parsley Sprigs
1ea Bay Leaf
1 piece Cheese Cloth

**To make the Garni:

Lay out the cheesecloth and place into it the peppercorns, thyme, parsley and bay leaf. Wrap bouquet and tie tightly leaving a length of string to tie to pot handle.

Procedure:

Combine poultry bones, neck, giblets and parts with water. Slowly bring to a boil, reduce to simmer for 2-3 hours. Add vegetables and garni, simmer an additional 2 hours. Strain, cool in ice bath and store quickly in refrigerator or freezer.  

« Back to List of Recipes