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Turkey Stock

12 September 2019
Turkey Stock
Taste Score: %80

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<a href="https://www.petitegourmets.com/recipes/turkey-stock"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Turkey Stock</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/pg-recipes-turkey-stock-1568387462500.jpg" alt="Turkey Stock" /><p style="padding: 6px 0 12px;">Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about... - <strong>Show More</strong></p></a>
Difficulty Medium
Servings 4-6 people
Preperation 40 mins
Cooking 170 mins
Total 210 mins

Ingredients

Directions

  1. Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
  2. Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
  3. Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

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