Archive for November, 2014

Making Brown Turkey Stock in Advance ~ Recipe Revisited

I first discovered the idea of making turkey stock in advance of a major holiday six years ago and blogged about it here. Since then, I’ve learned much more about developing flavor and simplifying the procedure, so I’m revising and re-posting the recipe. You can go ahead and make your gravy in advance, too, if you want, or make it while the turkey is resting. But having this great stock already on hand will simplify things on the big day, as well as make your food more delicious.

Adding herbs to stockI learned from this experience that a great stock is absolutely key to a great turkey gravy, turkey soup, turkey stuffing – whatever turkey recipe your heart desires. Oh. My. God, it’s amazing. And it’s easier than you might think. It’s time-consuming, but mostly hands-off, so it really is a cinch to make.

There are two kinds of stock you can choose to make: white stock, where the bones, vegetables, etc., are simmered in water but not browned first, and brown stock, where you roast the bones and vegetables before simmering them. Which to choose is a matter of taste and what you want to achieve with the end result. I prefer the roasty toasty caramelized flavors of the brown stock, so this is the recipe I use. You can also follow this recipe to make stock from the turkey carcass after the big meal, and from the carcass of a roasted chicken as well.

One of the most important ingredients in a great brown stock is the fond, or browned bits, that gets stuck to the bottom of a roasting pan. These are full of flavor from the Maillard reaction – proteins and sugars in meats and vegetables caramelize with the oven’s heat and create thousands of savory flavor compounds. You want to scrape all this up and include it in your stock. It’s very, very important that you do not let this go down the drain. Plus, using it in your stock makes the pan easier to clean! Win, win!

Make-Ahead Brown Turkey Stock

Makes about 3 quarts

Don’t add salt or pepper until you are ready to use the stock. If you add it in the beginning, as the stock simmers and reduces, it can become unpalatably salty.

1/4 cup vegetable oil
3 pounds turkey bones, wings or necks
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 onions, coarsely chopped
1 head garlic, halved crosswise
2 cups dry white wine
1 gallon cold water
12 sprigs fresh thyme
12 stems fresh parsley (reserve leaves for another recipe)
3 bay leaves

Adjust oven rack to middle position and heat oven to 375 degrees. Drizzle oil around roasting pan. Place turkey parts, carrots, celery, onions, and garlic in roasting pan and toss well to coat with oil. Roast, stirring occasionally, until well browned, 1 to 1-1/2 hours.

Transfer contents of roasting pan to stock pot or Dutch oven. Place the roasting pan over two burners on medium-high heat. Add the wine to the roasting pan and use a wooden spatula to stir and scrape up the browned bits from the bottom of the pan. Watch as the liquid turns a deep brown with savory goodness. Add the liquid and all the browned bits to the stock pot.

Add remaining broth and herbs to the pot and bring to boil over high heat. Reduce heat to low and simmer, just so small bubbles break the surface, for about four hours.

Use tongs and a spider or slotted spoon to remove large pieces from the pot. Pour stock through a fine-mesh strainer into another pot (at least 3 quarts), cover with a lid, and refrigerate until fat congeals, at least 2 hours. Discard solids.

Using soup spoon, skim fat and reserve. You can use this to make your gravy now and freeze it, or reserve for another use.

Raw ingredients

Roasted ingredients

Adding herbs

Finished stock

Urban Farming: Planting fall garlic

Last summer and this fall, I missed having my blog to refer to regarding which varieties of flowers, herbs and vegetables I planted last spring, so I’m going to make a concerted effort to keep a record here of my activities.

About a month ago, my friend Pam gave me three different types of garlic to try out and today, I finally got them in the ground. The larger vegetable garden we have is mostly in shade until the sun comes back around next spring, so I planted them in the new raised bed Dan built last spring. It gets lots of sun and the soil temperature today is 68°F, while the air temperature is 50.

The three types are (in order of planting – left, center, right, in the front of the bed):

  • German Extra Hardy – unique and strong taste that lingers for a while after eating. Winter-friendly and produces very large bulbs each with 4-5 cloves. Long roots give it the ability to winter over without heaving out of the ground. Strong raw flavor and a high sugar content making it one on the best for roasting.
  • Viola Francese – softneck variety grown all over SW France and NW Italy. Large purple and white cloves and excellent flavor. The bulbs are huge — 4-5 bulbs per pound. About 15 cloves per bulb.
  • Transylvanian – the famed artichoke garlic of the Dracula legends. Harvests in late spring/early summer – stores into winter. Can get quite large.
  • Clove of German Extra Hardy Garlic
    Clove of German Extra Hardy Garlic

Photo Album
Archives
November 2014
S M T W T F S
« Jan   Apr »
 1
2345678
9101112131415
16171819202122
23242526272829
30  
Categories
Foodie Blogroll
Facebook Auto Publish Powered By : XYZScripts.com