Kittencals Homemade Deep Rich Turkey Stockbroth Recipes

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KITTENCAL'S HOMEMADE DEEP RICH TURKEY STOCK/BROTH



Kittencal's Homemade Deep Rich Turkey Stock/Broth image

Roasting/browning the turkey bones and vegetables firstly in the oven will create a more intense deep rich stock I would not even think of making stock without using this method and you will see the difference for yourself after you try this stock --- I use this stock in so many recipes I even make gravy with it and you will use this for so many things also, it is wonderful to have handy in the freezer, to thaw just microwave for a couple of minutes or refrigerate overnight -- serving amounts are listed for a 12-13 pound turkey and about 4 quarts of water, you may use a larger turkey with more water just make certain to use enough water to cover the carcass and veggies --- if possible don't discard all the extra bones from the legs, thighs and wings and add into the pot along with the carcass the more bones the better!

Provided by Kittencalrecipezazz

Categories     Stocks

Time 3h20m

Yield 12 cups (approx)

Number Of Ingredients 9

1 large turkey carcass (with some meat left on if possible)
2 medium onions, quartered
1 large celery rib, coarsley chopped
2 large carrots, peeled
4 quarts cold water (or use enough water to cover)
1 large bulb of garlic (separated into whole cloves, can omit if desired)
6 peppercorns
1 large bay leaf
salt (optional and to taste)

Steps:

  • Set oven to 400 degrees F.
  • Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
  • Roast for about 40 minutes turning once through cooking time.
  • Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
  • Pour the water over; bring to a boil over medium-high heat.
  • Reduce heat to low then cover and simmer for about 3-1/2 hours.
  • Carefully strain through a sieve over a large bowl and discard the solids.
  • Cool to room temperature then refrigerate overnight.
  • The following day skim any excess fat from the top of the broth.
  • Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.

Nutrition Facts : Calories 17, Fat 0.1, Sodium 23.2, Carbohydrate 3.9, Fiber 0.8, Sugar 1.5, Protein 0.5

HOMEMADE TURKEY STOCK



Homemade Turkey Stock image

I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.-Angela Goodman, Kaneohe, Hawaii

Provided by Taste of Home

Time 2h

Yield 3-1/2 quarts.

Number Of Ingredients 10

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours., Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months.

Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

RICH TURKEY STOCK



Rich Turkey Stock image

I never seem to have enough drippings (no matter how ample) to make as much gravy as I need--at least 1/3 cup of gravy per person, as far as I'm concerned. You can prepare stock weeks before Thanksgiving so you have it on hand not only for making gravy, but also for thinning soups, braising vegetables and moistening stuffings. MAKE AHEAD: The stock can be refrigerated for 3 days or frozen for 1 month. This recipe is from the test kitchen for "Perfect Gravy."

Provided by NcMysteryShopper

Categories     Stocks

Time 4h20m

Yield 3 Quarts

Number Of Ingredients 8

7 lbs turkey parts, such as wings, thighs and drumsticks
4 quarts water
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, smashed
1 teaspoon kosher salt
fresh ground pepper

Steps:

  • Preheat the oven to 400°F
  • In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned and transfer to a large pot.
  • Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
  • Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.

Nutrition Facts : Calories 36.7, Fat 0.1, Sodium 835.4, Carbohydrate 8.6, Fiber 1.7, Sugar 3.6, Protein 0.9

KITTENCAL'S EASY NO-FAIL MAKE ANYTIME TURKEY GRAVY



Kittencal's Easy No-Fail Make Anytime Turkey Gravy image

I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half and for a thinner gravy reduce flour by 1 tablespoon --- also see my recipe#314890 for more of my recipes visit www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories     Sauces

Time 20m

Yield 5 cups (approx)

Number Of Ingredients 5

1/2 cup butter (can use hard margarine)
1/2 cup all-purpose flour
3 tablespoons all-purpose flour
1/2 teaspoon black pepper (more is better, I use freshly ground pepper)
4 cups pan drippings (or see options below the recipe)

Steps:

  • Drain the pan drippings for the roasted turkey through a fine strainer.
  • Let sit and then remove any fat from the top of the drippings.
  • Add in chicken broth or water to make 4 cups if necessary.
  • In a medium saucepan, melt margarine or butter.
  • Add in lots of black pepper.
  • Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
  • Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
  • Use right away or keep warm over lowest heat setting, whisk again before serving.
  • **OPTIONS** to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder ---- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.

KITTENCAL'S PERFECT ROASTED WHOLE TURKEY (GREAT FOR BEGINNERS)



Kittencal's Perfect Roasted Whole Turkey (Great for Beginners) image

Here you will find easy step-by-step instructions that will result in the best juiciest turkey you will ever have! cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods --- if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey --- the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F but you have the option of stuffing or not --- my best advise for a beginner is to use a meat thermometer inserted in the breast area, this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey --- make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking --- see cooking times on the bottom for whole turkeys --- see my recipe#145064

Provided by Kittencalrecipezazz

Categories     Whole Turkey

Time 4h25m

Yield 12-15 serving(s)

Number Of Ingredients 7

1 (18 lb) whole turkey
1/3 cup melted butter, cooled (can use margarine)
1/3 cup vegetable oil
1 tablespoon white salt (or use as much salt as desired)
fresh ground black pepper (lots of pepper!)
2 quarts chicken stock (might use less)
8 cups favorite prepared stuffing (optional)

Steps:

  • Set oven to 325 degrees F, convection oven heat set to 320 degrees F.
  • Set oven rack to lowest position.
  • Remove the giblets and neck from the cavity.
  • Rinse the turkey well with cold water inside and out then pat dry with a paper towel.
  • Place the turkey on a rack on a roasting pan.
  • In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
  • Fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
  • Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
  • Season the turkey all over with salt and lots fresh ground black pepper.
  • If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
  • Place/tent a large piece of heavy foil over the turkey.
  • Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
  • Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
  • If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
  • After about 2-1/2 hours of cooking time remove the foil.
  • Keep roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).
  • The total cooking time for this 18-pound stuffed bird should be about 4 hours.
  • Transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (DO NOT slice the turkey before 30 minutes or all juices will flow out of the bird!).
  • --------------------------------------------.
  • **NOTE** cooking times for whole turkeys cooked at 325 degrees are as follows.
  • For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
  • For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
  • For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
  • For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.

KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)



Kittencal's Best Chicken Stock/Broth (Crock Pot Option) image

Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)

Provided by Kittencalrecipezazz

Categories     Stocks

Time P1DT4h

Yield 12-15 serving(s)

Number Of Ingredients 8

4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
2 large onions, do not peel the skin off, and cut in large pieces
2 large unpeeled carrots, washed
2 large celery ribs, cut in half
10 -12 peppercorns
1 head garlic, broken into cloves (can leave the skin on)
2 tablespoons salt (or to taste)
cold water, to cover all ingredients

Steps:

  • Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
  • Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
  • Place on stove element; cover and bring to a full boil.
  • Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
  • At this point you can transfer to a crockpot.
  • Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
  • Adjust salt to suit taste.
  • After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
  • Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
  • THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
  • Remove any fat that has gathered on top.
  • Heat again until just to a liquid (this will make it easier to strain).
  • Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
  • Let cool completely and freeze in containers.

Nutrition Facts : Calories 222.1, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 1245.8, Carbohydrate 5.5, Fiber 1.1, Sugar 1.9, Protein 17.9

CROCK POT CHICKEN OR TURKEY STOCK



Crock Pot Chicken or Turkey Stock image

I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!

Provided by PetsRus

Categories     Stocks

Time 16h10m

Yield 6-7 cups

Number Of Ingredients 10

3 -4 lbs chicken bones (raw or cooked, boiling fowl or chicken or carcasses)
onions, chopped or quartered leave the skin on it gives nice color to the stock
celery, chopped
carrot, chopped
1 small leek, chopped
10 black peppercorns, approx
1 garlic clove (to taste)
1 bay leaves or 1 bouquet garni
parsley
boiling water

Steps:

  • Preheat the crock-pot on high.
  • Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
  • Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
  • Switch to LOW and cook for 12 or up to 24 hours.
  • Strain, cool, skim of the fat, use the stock or freeze.
  • If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
  • Enjoy!

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