Shelton's Homemade Turkey Stock
Turkey Stock, especially the homemade variety, is one of the best utility ingredients you can 'stock' up on for the holidays (gratuitous pun intended). Homemade stock is easy and adds an amazing depth of flavor to your dishes. Here's a great recipe we use all the time.
about 5 lbs misc turkey parts. (wings, drumsticks, etc.)
14 cups water (3-5 quarts)
1 large yellow onion quartered (don't worry about peeling it)
1 head garlic, unpealed, cut in half across the middle (exposing all cloves cut in half)
6 stalks celery rough chopped.
Roast turkey parts uncovered for 1 hour at 350F, until cooked and skin golden brown. Add turkey, any drippings, and other ingredients to large stock pot. Cover with water, bring liquid up to about 2 inches from the top. Cover and bring to a boil. Reduce to rapid simmer for 1 hour. Remove turkey parts and reserve for meat, and return remaining stock to simmer.
Strain stock of solids, skim off fat, and use in your favorite recipes. You can let stock cool and refrigerate for up to a week before use. Freezing stock in ice cube trays is a great way to have ready to use stock available any time, and if you want to freeze it in larger quantities, consider a zip top bag. Make sure you burp out the air before sealing and leave some expansion space for the stock. You can add stock to your stuffing, rice, potatoes, steamed veggie, or just about anything you add water to while cooking. Enjoy!