Turkey Stock – My Gluten Free Cucina

Look at this turkey stock! It’s the pot of liquid gold at the end of our Thanksgiving rainbow! An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of it’s goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews? Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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INGREDIENTS:

leftover turkey carcass (bones with a bit of skin and meat attached)
2 onions, peeled and cut into large chunks
4 celery stalks, cut into large chunks
4 large carrots, peeled and cut into large chunks
2 bay leaves
1 tbsp. whole peppercorns

PREPARATION:

Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º. Roasting the bones creates an extra layer of flavor. It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.

Add the roasted bones and vegetables with enough water to cover (about 10 cups). It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work. Cover and cook on low for 18 hours. I timed mine so that it would simmer overnight, from 4:00pm to 10:00am. Look at that color!

Pick out as many of the bones and vegetables as you can, and discard.

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight. The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.

Divide the stock into containers to use or freeze for later. Here’s a peek at my soon to be freezer stock! I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles. It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer. Once things calm down you can make it at your leisure.