Make the most DELICIOUS stock you've ever tasted and put all your veggie scraps to good use. Your meemaw would be proud.
Stock 101
It’s easy-peasy to make a stock to write home about (wait, you are home...) when you're starting with a Diestel turkey.
Before you get started: Become a veggie scrap collector (how very sustainable of you). Keep a storage container or plastic bag in your freezer and start adding to your stash. Carrot ends? In the bag. Onion skins...yep, the bag. Here's a list of what you can add:
- Carrots
- Celery
- Onion skins
- Garlic skins and ends
- Mushroom stems
- Herb stems
- Squash
Once it's nice and full, you'll be ready to get started. Plan your day so you'll have ~3 hours to simmer, with time to strain.
Step 1: Stockpot. Find a big one.
Step 2: Trim all the meat off your turkey and place the bones in the stockpot.
Step 3: Add your veggie scraps.
Step 4: Add aromatics. Thyme, Bay Leaf, and Parsley. A few peppercorns. A dash of white wine if you have it.
Step 5: Add water to cover and bring the pot to a boil before reducing to a simmer. You've got three hours - go read a book, call a friend...the world is your oyster.
Step 5: Strain. Place a colander in a large container in the sink to catch all that liquid gold as you pour off the liquid and strain out all the veggies, bones, and aromatics.
Step 6: Once strained, let cool and refrigerate.
