Turkey Stock

Name: Turkey Stock
Prep time: 40 min
Cook time: 170 min
Total time: 210 min
Yield: 4-6 servings
Ingredients: 1 giblets and neck of turkey; 2 tablespoons of olive oil; 1/2 cup of port wine; 1 cup of roughly chopped onion; 1/2 cup of roughly chopped carrot; 1/2 cup of roughly chopped celery; 2 sprigs of rosemary; 1 teaspoon of black pepper; Some to cover water

12 September 2019

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

1giblets and neck ofturkey
2tablespoons ofolive oil
1/2cup ofportwine
1cup ofroughly choppedonion
1/2cup ofroughly choppedcarrot
1/2cup ofroughly choppedcelery
2sprigs ofrosemary
1teaspoon ofblack pepper
Someto coverwater

Directions

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.
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.
Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.