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