Turkey Stock Recipe from the Leftover Carcass
You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Don’t waste your leftover Turkey Carcass. Here’s how you make a great turkey stock from the leftover turkey bones and gizzards.
2 Tablespoons of Olive Oil
1 Cup of Onion (chopped)
1 Cup of Celery (chopped)
2 Cloves of Garlic (chopped)
4 Tablespoons of Salt (chopped)
1 Tablespoon of Italian Seasoning
16 cups of water
Heat a big pot on medium high heat, and add some olive oil. Fry the onions for a minute then add the celery and garlic. Add 1 tablespoon of salt and Italian seasoning.
Add 1/2 cup of water or wine to deglaze the bottom of the pot. Then add your Turkey bones and gizzards to the pot. Break them up if you need to. Add 16 cups of water or just enough water to cover the turkey carcass, cover and bring to a boil.
Lower heat to low and simmer for 2-4 hours. Salt to taste. Strain the solids with a strainer into a container or multiple containers and freeze or refrigerate. In the fridge the stock will last one week. It can be broken and added to pastas, soups, stews, or replace wherever chicken or vegetable stock is required.
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