So I dug around and found some pretty basic turkey stock instructions. I've never made actual stock in my life so I was new to this process.
My genius sous-chef roommates assured me that I couldn't possibly mess it up that which of course made made me nervous.
So I threw all the bones which I cut in half one so they could fit and two so the marrow from the bones would be released into my stock.
I roughly chopped:
- 1 whole bunch of celery
- 1 white onion quartered
- 8-10 carrots peeled
I seasoned with:
- 1 tablespoon salt (I added more later to taste)
- 1 tsp ground black pepper
- 1/2 tsp thyme
- 1/2 tsp sage
And added them to the pot. Filled the pot to cover the bones about an inch above the bones.
Brought this to a boil and then reduced to a steady simmer.
In all this likely simmered for about 10-12 hours if you include the nap that snuck in there. Never a bad idea to throw in a home brew every now and then!
After it simmering for 10-12 hours (really 8 is acceptable but an extra few hours did make it delicious) you remove the bones, vegetables, and discard. I did save any decent pieces of meat that fell off the bone.
Pour the stock through a mesh strainer. I don't have a mesh strainer so I used a colander which worked fine. My stock was a bit more rustic which I liked.
Then I put the stock pot in the refrigerator overnight to let the fat harden. In the morning I skimmed the fat from the top of the stock.
Armed with my delicious stock I proceeded to make the Turkey Pozole recipe!
Here's the link for the recipe I used:
http://simplyrecipes.com/recipes/chipotle_turkey_pozole/
By the way the turkey meat that the recipe calls for, I used the meat that came off the bone during the making of the stock. It produced just the right amount too!
And here are the shots of my finished product and all the toppings that go with it. It'd be easy to make this for a large group and fun because everyone could add whatever they like and leave out whatever they don't but still enjoy a hearty and fresh dish.
Here are all the toppings which requires a little bit of prep time.
Overall, I thought the broth really made this dish. The toppings are really pretty basic on their own, but combine it with the richness of the broth, the smokiness and heat from the chipotle peppers, and the crunchy texture of the fresh toppings made a huge winner.
I can hardly wait for next Thanksgiving as I think this recipe will be a new tradition each year. But, in actuality I don't think I can wait that long!
Cheers.
Matt
In all this likely simmered for about 10-12 hours if you include the nap that snuck in there. Never a bad idea to throw in a home brew every now and then!
After it simmering for 10-12 hours (really 8 is acceptable but an extra few hours did make it delicious) you remove the bones, vegetables, and discard. I did save any decent pieces of meat that fell off the bone.
Pour the stock through a mesh strainer. I don't have a mesh strainer so I used a colander which worked fine. My stock was a bit more rustic which I liked.
Then I put the stock pot in the refrigerator overnight to let the fat harden. In the morning I skimmed the fat from the top of the stock.
Armed with my delicious stock I proceeded to make the Turkey Pozole recipe!
Here's the link for the recipe I used:
http://simplyrecipes.com/recipes/chipotle_turkey_pozole/
By the way the turkey meat that the recipe calls for, I used the meat that came off the bone during the making of the stock. It produced just the right amount too!
And here are the shots of my finished product and all the toppings that go with it. It'd be easy to make this for a large group and fun because everyone could add whatever they like and leave out whatever they don't but still enjoy a hearty and fresh dish.
Here are all the toppings which requires a little bit of prep time.
Overall, I thought the broth really made this dish. The toppings are really pretty basic on their own, but combine it with the richness of the broth, the smokiness and heat from the chipotle peppers, and the crunchy texture of the fresh toppings made a huge winner.
I can hardly wait for next Thanksgiving as I think this recipe will be a new tradition each year. But, in actuality I don't think I can wait that long!
Cheers.
Matt
