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Chicken Stock/Turkey Stock

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Homemade stocks are so much tastier than store bought.  I do use store bought stocks when a recipe calls for a small amount of stock, but if I am making soup I make my own stock.  Stock can be frozen so even if you aren’t planning to make soup right after Thanksgiving you should consider making a stock.  Purchase stock ingredients along with everything you need to make Thanksgiving dinner, then make stock the day after the Thanksgiving.

Next week I will teach you how to turn this stock into Day After Thanksgiving Soup – which my Dad taught me how to make.

You will need:
Chicken or Turkey bones – meat removed
1 large onion
2 cups carrots
2 cups celery
leftover gravy
a teaspoon of red pepper flakes
4 cloves crushed garlic

Step 1:
Chop the onion, carrots, and celery.  Your chopping doesn’t need to be nice and neat since these vegetables will be strained out of the stock.

Step 2:
Put the chicken or turkey bones in a large pot and fill the pot with water until it is 3/4 full.  Put on a burner over medium high heat and bring to a simmer.  Add in the onion, carrots, celery, gravy, red pepper flakes, and garlic.  Let simmer for 2-3 hours – until the stock reaches a nice golden color.  I always add leftover gravy to my stocks and soups if I have any on hand because it adds so much flavor.

Step 3:
The most important step in making stock in putting a collander in a large pot in the sink.  Do not forget to put the collander into a pot otherwise you will be dumping your stock down the drain.  Pour the stock through the collander and into the other pot.  Throw away the vegetables in the collander.  Either use your stock to make a soup, or freeze and use later.

Tip: if you have a Parmesan rind add it into the stock. Chop it into a few chunks and it will completely dissolve into the stock.

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