Fat Free Smoked Turkey Stock Recipe
99% Fat Free Smoked Turkey Stock is an easy to prepare recipe which you will simply love. I bet, you will surely get a huge fan following for this one!
Ingredients
3 pounds smoked turkey boned, with a few scraps of meat left on
1 large yellow onion peels reserved
1 tomato, quartered; or 3 plum tomatoes halved
2 unpeeled carrot, trimmed and halved lengthwise
2 stalks celery, trimmed and halved
4 bay leaves
About 5 quarts water
Directions
Preheat the oven to 450 degrees.
Place the turkey bones in an aluminum foil lined baking pan just large enough to hold them all in a single layer.
Bake for about 30 minutes,until the bones are very brown, turning once after 15 minutes.
Remove from the baking pan and place on paper towels to drain off any remaining fat.
Meanwhile, put the vegetables into a second baking pan and bake for 20 minutes, turning once after 10 minutes.
Put the baked turkey bones, vegetables, reserved onion peels, and the bay leaves into a large stockpot.
Cover with the water.
Bring to a rapid boil over high heat and skim the foamy residue off the top.
Turn the heat down to low and simmer, uncovered, for about 4 hours, periodically skimming the residue off the top.
Remove from the heat and discard all the solid ingredients.
Be sure to remove the bay leaves.
Strain the liquid into a large bowl and refrigerate, uncovered, for at least 2 to 3 hours.
If refrigerating overnight, cover after 2 to 3 hours.
Remove the stock from the refrigerator and, using a large spoon, lift off the layer of fat that has settled on top.
Then, scrape along the top of the stock with a dinner knife to catch any small pieces of fat still remaining.
Return the stock to a large pot and cook over medium heat for 2 to 3 minutes, until the stock has lique fied.
Pour the liquefied stock through a strainer lined with a double layer of cheesecloth into a clean bowl.
The turkey stock will keep for 3 days in the refrigerator or 6 months in the freezer.
We freeze it in 2 and 4 cup portions in resealable plastic bags.
Place the turkey bones in an aluminum foil lined baking pan just large enough to hold them all in a single layer.
Bake for about 30 minutes,until the bones are very brown, turning once after 15 minutes.
Remove from the baking pan and place on paper towels to drain off any remaining fat.
Meanwhile, put the vegetables into a second baking pan and bake for 20 minutes, turning once after 10 minutes.
Put the baked turkey bones, vegetables, reserved onion peels, and the bay leaves into a large stockpot.
Cover with the water.
Bring to a rapid boil over high heat and skim the foamy residue off the top.
Turn the heat down to low and simmer, uncovered, for about 4 hours, periodically skimming the residue off the top.
Remove from the heat and discard all the solid ingredients.
Be sure to remove the bay leaves.
Strain the liquid into a large bowl and refrigerate, uncovered, for at least 2 to 3 hours.
If refrigerating overnight, cover after 2 to 3 hours.
Remove the stock from the refrigerator and, using a large spoon, lift off the layer of fat that has settled on top.
Then, scrape along the top of the stock with a dinner knife to catch any small pieces of fat still remaining.
Return the stock to a large pot and cook over medium heat for 2 to 3 minutes, until the stock has lique fied.
Pour the liquefied stock through a strainer lined with a double layer of cheesecloth into a clean bowl.
The turkey stock will keep for 3 days in the refrigerator or 6 months in the freezer.
We freeze it in 2 and 4 cup portions in resealable plastic bags.
