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I made turkey stock after cutting off bits of turkey for sandwiches:

Cover turkey carcass in stockpot with cold water.

Bring to a boil, turn down and simmer, skim off foam and “impurities.”

Add a quartered, peeled white onion, one stick of celery cut into one-inch pieces, one carrot cut into one-inch pieces, and a bouquet garni (a spoonful of dried thyme, a bay leaf, and 8 or 10 sprigs of fresh Italian parsley tied together in a piece of cheesecloth). Simmer for 3 hours. I watched “The Core” on DVD while this was simmering. It has congealed into a gelatinous but tasty stock. I peeled the poached turkey meat (which still has some flavor) off the bones and then the next day made a turkey stew with them (canned Italian-style tomatoes, currants, cilantro, spices, a carrot and a potato and a bit of stock) which I served with a saffron-turmeric-cinnamon pilaf.


Written by orata

December 8, 2003 at 3:52 am

Posted in Uncategorized

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