I was intrigued by a 2lb package of turkey necks at the local publix. Apparently some folks like to braise them like osso buco. I wasn't sure I could do that, but I thought they would be perfect for making turkey stock.
For those who might care... stocks get their body from the collagen holding the bones together. The collagen will melt and turn into gelatin if you slow simmer it. A good stock congeals with refrigeration (and I was thrilled to see that mine did)
Ingredients:
turkey necks
1 onion, chopped
2 celery stalks (including leafy tops), chopped
1 carrot, chopped
6 peppercorns
6 allspice berries
2 bay leaves
4 chicken boullion cubes
fresh parsley
water
Instructions:
- In large stockpot, brown turkey necks in olive oil. Remove and reserve.
- In same stockpot, soften onion, carrot, and celery. Add turkey necks and remaining ingredients.
- Simmer for a minimum of two hours.
- Strain through a fine-meshed strainer. Chill.
- Scrape chilled fat off the top of the stock and discard.
1 comment:
I just like the word "congeal"...
Actually UR's mom used to make Turkey Barley soup, it was pretty good on a cold day
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