2 lbs turkey necks
1 lbs turkey bones (can be leftovers)
2 carrots, peeled
2 ribs of celery, rinsed
1 small onion
3 sprigs of thyme
3 tbsp olive oil
Preheat oven to 400F. In a large oven proof saucepan, combine 2 tbsp olive oil with turkey necks and bones. Roast for 30 minutes. While you are roasting, bring a 3 quarts of water to a boil in a large pot. Also, break the carrots and celery in half with your hands and cut the onion into quarters. When the roasting is done, remove from the oven and place on a medium flame on the stove. Add the remaining olive oil and the vegetables and stir until they begin to brown (about three minutes). Add the thyme. Ladle the boiling water over the turkey until you have enough liquid to cover. Raise the heat to maintain a strong simmer. Simmer for 25 minutes. Kill the heat, cover and let the stock cool down to room temperature before straining.
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