Smoked Stock

Makes About 3 Quarts Stock
This recipe will be the same no matter which bird you’ve smoked: turkey or chicken.
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Ingredients

  • 1 carcass from a large smoked turkey or chicken
  • 8 cloves garlic peeled and smashed
  • 3 large stalks celery cleaned, dried, and roughly chopped
  • 1 large sweet onion peeled, trimmed and quartered
  • 3 large carrots cleaned, peeled, and roughly chopped
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • In a large heavy Dutch oven or stockpot, combine all the ingredients.
  • Cover with enough cold water to submerge all the ingredients, about 3 quarts.
  • Over moderately high heat, bring the stock to a boil.
  • Reduce the heat to low to let the stock simmer gently for at least 3 hours and not more than 4, periodically using a slotted spoon to skim the surface and discard the fat that collects on the surface.
  • Remove the stock from the heat, cover the pot, and allow the stock to cool completely.
  • Discard the bones and vegetables.
  • Line a fine-mesh strainer or colander with several layers of cheesecloth.
  • Place it over a large bowl.
  • You may need to strain it two or three times to remove all the solids.
  • Refrigerate the stock overnight.
  • The next day, the stock should be golden in color.
  • Skim any fat that collects on the surface and discard the solids.
  • After skimming, use immediately or pour it into containers to store.
  • Store the stock in the refrigerator for five days, or in the freezer for about three months.
  • Make sure to discard any fat that accumulates on top of the stock before using.
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Course Barbecue / Stock