Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.
Vegetables and turkey parts cook on a stove to make turkey stock in New Milford, Conn. in November 2022. Broth is strained from vegetables and turkey parts for turkey stock in New Milford, Conn., in November 2022. Vegetables and turkey parts cook on a stove to make turkey stock in New Milford, Conn. in November 2022. Vegetables and turkey parts cook on a stove to make turkey stock in New Milford, Conn. in November 2022.
Anything but the giblets and the liver can be added to the pot. It’s a less wasteful, more respectful way to enjoy meat. And these days, with inflation, we are all trying to stretch our food-buying dollars. The vegetables used in stock can be as simple as onions, carrots and celery, maybe some fresh herbs. Or you can add a broader range of vegetables. If you’re a dedicated stock maker, keep vegetable scraps in a sturdy sealed bag in the freezer. Don’t overlook the stems of fresh herbs and peelings from various cleaned vegetables. Another smart economical kitchen practice.
Skim the stock as it simmers: Some foam will rise to the top and can be scooped out as it cooks. The foam isn’t harmful, but skimming will result in a clearer stock with a cleaner flavor.
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