Thanksgiving may be my favorite holiday of the year. The entire focus on the meal, the prep, and what to do with left overs gets my toes tapping. The prospect of making giant vat turkey stock makes my heart soar.
Roasting the bird for the Thanksgiving feast takes care of half the battle. This year the bird was rubbed with herbs, butter, salt, and pepper. The cavity stuffed with onion, garlic, sage, rosemary, and fennel fronds. Once the carcass has been picked clean of it’s succulent meat morsels the bones find a second life as the base for some delicious stock.
Into the pot go the bones, onion, garlic, lemon, fennel, bay, peppercorns, sage, and rosemary. The contents are just covered with water. The liquid is allowed to simmer gently before adjusting the heat to allow the stock to bubble along for 2-3 hours.
The resulting stock is magnificent in its savory depths of flavor. It sets up like a gelatinous mass – a most satisfying feat when making stock from scratch.