leftover essentials: awesome turkey carcass stock

How To Make leftover essentials: awesome turkey carcass stock

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  PREP/PREPARE
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  What will you need? You will need an Instant Pot, or pressure cooker to make this recipe.
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  Stock versus Broth Turkey stock is made from the bones of a turkey and is usually slowly simmered for hours. Broth is made from the meat of the turkey, and usually takes about an hour. Stock has a deeper, richer flavor; while broth is heavily flavored with spices and salt to give it flavor. We are going to save time by using our pressure cooker, but we will not be sacrificing any flavor… promise.
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  What to serve with it? It would go well in things like soups and stews, or in any other dish where you would need a good flavorful stock.
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  How to store it? If you store it in the fridge, it will last 5 – 7 days; however, if you freeze the stock, it will last 4 – 6 months. If at the end of your turkey dinner, you are not ready to make stock, then freeze the carcass, and bring it out when you are ready.
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  Veggies & Spices We can go pretty traditional here. I would suggest a chopped carrot or two, chopped onion, and celery, with just a pinch or two of salt. You can add other spices that make you happy, but that is up to you. But be careful with the extra spices. Being a stock, you will use it in different recipes, so adding a lot of spices before you know what you are using it in, may impact the final results. Save the extra spices for when you actually use it in a recipe.
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  Gather your ingredients (mise en place).
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  Add the turkey carcass and veggies to the bowl of your pressure cooker, then fill with water until the carcass is just covered.
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  Seal, set to high and pressure cook for 1 hour.
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  At the end of the hour allow the pressure cooker to cool down for 1 hour.
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  Release and filter through a fine-mesh strainer. Discard the carcass and other solids.
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  Allow to completely cool, then store in the fridge or freezer until needed.
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  PLATE/PRESENT
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  Soups and stews would be my first choice but use it anyway you see fit. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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