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Posted on 9/15/14 at 4:05 pm to Winkface
Well the frozen stock was from the carcasses of one fried and one baked turkey, along with 2 onions, 3 or 4 garlic cloves, about as many Bay leaves, some peppercorns, a rib of celery. I think that's it. I simmered it for at least 6 hours and then strained it.
After I deboned the pictured turkey legs I dropped the bones in about 6 quarts of water and reduced by half over 2 hours or so. Then I removed the bones and added the above stock. The first stock didn't really need anything added to it but I didn't wanna waste good roasted bones.
After I deboned the pictured turkey legs I dropped the bones in about 6 quarts of water and reduced by half over 2 hours or so. Then I removed the bones and added the above stock. The first stock didn't really need anything added to it but I didn't wanna waste good roasted bones.
Posted on 9/15/14 at 4:53 pm to Winkface
Wink, if you're going to use the stock for gumbo, don't put anything in it that you wouldn't use in the gumbo. Much of the time, I just make the stock with the bones and nothing else, since I'm going to be seasoning later on. The bones are the stars of the stock. Roasted bones/carcasses are great.
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