Taking Stock in Flavor
November 29, 2010 § Leave a comment
Wednesday Night, I planned ahead and made the turkey stock required for the indecently rich giblet gravy and earthy mushroom stuffing. I had never made my own stock before, and as it turns out, the whole process is quite simple and requires nothing but heaps of chopped veggies, pounds of turkey innards, plenty of chicken broth, and one steamy kitchen. I used this recipe, and followed closer than usual.
I picked up 5 1/2 pounds of giblets from the Country Butcher in Kennett Square when I bought my very first Thanksgiving turkey and simmered the innards in a large pot with:
3 chopped carrots
4 small chopped celery stalks with the leaves attached
2 medium quartered onions
2 medium chopped leeks including the usually discarded green tops
2 bunches of parsley stems only
6 sprigs of fresh thyme
3 turkish bay leaves
12 cups low sodium chicken broth
Bring the pot of vegetables and broth to a boil and then simmer the brew for about 2 hours until the giblets are cooked. Remove the turkey parts and save them to add extra flavor to the gravy then strain the stock into a bowl. I let the stock cool so that the fat rises to the top and solidifies and can easily be removed before being added to stuffings, gravies, and roasting pans.