Update my dinner status, I'm making this tonight.
Servings: 1 Pot
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
COPYRIGHT 1995 S.STEIGER
VEGETABLES OF CHOICE
HERBS OF CHOICE
Preparation
1 Turkey or chicken carcass Water 1 Onions 2 Carrots 1 ts Celery seed; or stalks 2 Bay leaves 2 tb Parsley 1 tb Sage leaves 2 tb Oregano leaves 1 tb Rosemary leaves 2 Cloves, whole Water Cram as much of turkey carcass & leavings as will fit into crockpot. (I usually only manage to get about 1/2 of a carcass in.) Use all the leavings, including skin, even if you plan on defatting the stock. Add remaining ingredients and cover with water to within an inch or so of the top. Cover crockpot and cook on low at least 2-3 DAYS (not a tyop!). Defat, strain out solids, package in pints or quarts, and freeze until needed. Sylvias comments: This recipe, that I developed, is the easiest Ive ever seen, and it produces the richest, most flavorful stock. If its inconvenient to let it cool and package it after 3 days, let it cook another day or so until it is convenient. You cant overcook it (at least I havent managed to), the longer it cooks the richer it gets. I do check it every day or so to see if I need to add water, but I rarely have to. Dont flinch at the cloves, they dont add a clove-y flavor but they do add a nice hint of something. Since the stock is unsalted, it is great for anyone trying to restrict sodium intake. And it tastes so good that I try to snag turkey or chicken carcasses whenever I can. Let others take home the meat and stuffing, I want the carcass! I also make stock from the bones of the whole KFC Rotisserie Gold chicken we buy occasionally. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
