"Bouquet Garni: a small bundle of herbs, such as thyme, parsley, bay leaf and the like... used for flavouring soups, stews, etc." The Random House Dictionary of the English Language
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Well, Easter is over... I hope everyone had a lovely time with family and friends, and that the Easter bunny was good to you all! He certainly was good to me, for I got a big ol' roast turkey carcass! Bonus: it also had quite a bit of meat still attached and some stuffing. Hello! So needless to say, I have started making a stock!Simple and Tasty Recipe:
Turkey Stock
1 roasted turkey carcass, any meat or stuffing removed and set aside*
1 onion, quartered
1 leek, green only, rough chop
1-2 celery stalks, rough chop
1-2 carrots, rough chop
1 bouquet garni: 1 pc of rinsed leek green
1 sprig of fresh thyme & parsley
1 bay leaf
4 - 5 peppercorns
(place thyme, parsley, bay leaf and peppercorns inside the leek tie with butchers twine)
.in the roasting pan, add enough cold water to cover the carcass and place on top of the stove over one or two burners, depending on the size of your pan (or in a stock pot), heat on medium
.add leek, onion, celery stalk, carrot and the bouquet garni
.slowly bring the water up to a rolling boil, then turn down to a low simmer, cook for 4 to 6 hrs
.skim off the fat and impurities regularly with a spoon or small ladle, discard
.once done, pass through a cheesecloth lined colander or a fine mesh strainer
.once cooled, discard bones and veg, OR...
Eat 'em!! One of my most favourite things is to eat the boiled veg from the stock! Once strained, I will heap all of the flavour filled soft veg into a bowl, top with a touch of butter (preferably homemade... but that will be for another day!), and sea salt. Yum! I love stock. I love the smell which invades your home while it simmers. I love the way it makes me feel. The most basic of practises that all cooks share, from a French country kitchen to the best restaurants in the world is stock... Okay Sarah, enough already! Now you're just getting sappy!!
1 onion, quartered
1 leek, green only, rough chop
1-2 celery stalks, rough chop
1-2 carrots, rough chop
1 bouquet garni: 1 pc of rinsed leek green
1 sprig of fresh thyme & parsley
1 bay leaf
4 - 5 peppercorns
(place thyme, parsley, bay leaf and peppercorns inside the leek tie with butchers twine)
.in the roasting pan, add enough cold water to cover the carcass and place on top of the stove over one or two burners, depending on the size of your pan (or in a stock pot), heat on medium
.add leek, onion, celery stalk, carrot and the bouquet garni
.slowly bring the water up to a rolling boil, then turn down to a low simmer, cook for 4 to 6 hrs
.skim off the fat and impurities regularly with a spoon or small ladle, discard
.once done, pass through a cheesecloth lined colander or a fine mesh strainer
.once cooled, discard bones and veg, OR...
Eat 'em!! One of my most favourite things is to eat the boiled veg from the stock! Once strained, I will heap all of the flavour filled soft veg into a bowl, top with a touch of butter (preferably homemade... but that will be for another day!), and sea salt. Yum! I love stock. I love the smell which invades your home while it simmers. I love the way it makes me feel. The most basic of practises that all cooks share, from a French country kitchen to the best restaurants in the world is stock... Okay Sarah, enough already! Now you're just getting sappy!!
* Oh yeah, remember the turkey and stuffing I told you to put aside? We'll use that for the turkey soup we are making tomorrow! Can't wait!
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