or Turkey Stock
Good stock is great for preparation of gravy, dressing, soups and
any dishes calling for stock. All dishes are enhanced with the "real
stuff." It can be stored in the freezer . Regular skimming while
the stock gently boils and straining and degreasing the fat from the
surface after it has been refrigerated are the keys to good stock preparation.
The condiments are a matter of individual taste.
2 pounds turkey, or chicken parts
8 cups water
2 stalks celery, cut into pieces
1 yellow onion, quartered
1 bay leaf
1/2 teaspoon dried thyme, crushed
3 sprigs fresh parsley
2 slices fresh lemon peels
salt, to taste
Rinse the poultry part and place in a large saucepan with the water.
Bring to a boil over high heat, regularly skimming off the froth from
the surface. Reduce the heat to a simmer and add the celery, onion,
bay leaf, thyme, parsley, lemon peel and salt. Cover partially and simmer
until the meat is falling from the bones, about 1 1/2 hours.
Remove from the
heat and strain. Let the stock cool, then
refrigerate it in a container with a tight fitting lid. Just
before using lift off the fat from the surface of the stock.