Turkey Stock with Bacon Rind
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This recipe makes 5 servings
Ingredients
- Turkey wing tips , neck, heart and gizzardTurkey wing tips, neck, heart and gizzard
- Bacon rind from stuffing Bacon rind from stuffing
- 1 rib celery 1 rib celery
- 1 onion , halved lengthwise1 onion, halved lengthwise
- 1 leek , halved lengthwise1 leek, halved lengthwise
- 1 carrot , chopped1 carrot, chopped
- 3 sprigs fresh parsley 3 sprigs fresh parsley
- 3 sprigs thyme 3 sprigs thyme
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp black peppercorns 1/2 tsp black peppercorns
- 2 whole cloves 2 whole cloves
- 1 bay leaf 1 bay leaf
Preparation
In large saucepan, bring turkey wing tips, neck, heart and gizzard, bacon rind and 5 cups (1.25 L) water to boil; skim off foam.
Add celery, onion, leek, carrot, parsley, thyme, salt, peppercorns, cloves and bay leaf; return to boil. Reduce heat, cover and simmer for 3 hours. Strain.
Add celery, onion, leek, carrot, parsley, thyme, salt, peppercorns, cloves and bay leaf; return to boil. Reduce heat, cover and simmer for 3 hours. Strain.
Source : Canadian Living Magazine: October 2009
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