Soup is a seriously under appreciated food group, which is really a shame; after all, it’s both nourishing and hydrating, and you get to nurse a big, hot, bowl. I think a major factor in the soup drought is fear of or unease with making stock. Thankfully, Denise shares both a delightfully unusual recipe, and a foolproof method for making luscious, flavorful, meal-making stock…enjoy! -Amy
When I first started making stock, I would toss whatever meat I had on hand (along with some onion, carrots, celery and water) into a pot, then let it bubble away for a couple hours. The result was good, but not knock your socks off WOW! One fateful weekend I decided to kick my stock recipe up a notch or two, and this rich turkey stock was born.
What’s the secret? There are actually three secrets, and you’re about to learn them.
1. Use parts of the animal that you usually would toss out. This recipe for rich turkey stock is made with a back, neck and a couple wings. If you just finished roasting a big ten-pounder, then by all means use the carcass. Otherwise, ask your butcher for the largest and meatiest pieces of turkey he has. Tell him what you are going to do with them – he’ll understand. Then, I lightly season the pieces with olive oil, salt and pepper, and slowly roast them on low heat for 90 minutes. Your stomach will start to grumble as the aroma dances around the kitchen. After the meat has finished roasting, I take my dutch oven to the stove top, and fill it up with water, carrots, onions and bay leaves.
2. Use herbs. Lots of them. I get creative. If I want a big pot of stock to use in spicy inspired dishes, I will toss in some jalapeños with lime zest and cilantro; if the stock will be the base for a French inspired menu, then I add lots of fresh thyme that I have lightly crushed between my hands. Use your imagination. For this recipe, I leaned towards Asian by adding some star anise and a knob of ginger.
3. Let the pot simmer; for the entire day, on the lowest possible heat. Stir occasionally, but overall, just kind of forget about it. The next day after the stock has chilled in the refrigerator, skim the fat off and place in freezable containers. Now you have a freezer full of rich stock that can be used in recipes from simple noodle soups to rich risottos and gravies.
Recipe: Rich Turkey Stock
- 1 large turkey back
- 1 large turkey neck
- 4 large turkey wings
- 1 yellow onion cut into quarters
- 4 cloves garlic, lightly smashed
- 2 large carrots, scrubbed clean, peels on and cut into large pieces
- 2 celery stocks, washed and cut into large pieces
- 2 bay leaves
- 1 knob fresh ginger peeled – knob is about the size of 1/2 of your thumb
- 4 star anise
- 1/4 cup olive oil
- kosher salt
- black pepper
- 12 cups cold water
- Preheat the oven to 325.
- Place the turkey parts into a large dutch oven, along with the onion and garlic. Drizzle the olive oil over the top and season with salt and pepper, then toss with your hands.
- Slide the dutch oven into the oven and roast for 90 minutes, stirring occasionally to prevent sticking and burning.
- Remove from the oven and place on the stop top.
- Add the vegetables and herbs, then pour in the water. Bring to a boil.
- Cover with a lid and reduce the heat to a very low simmer, the lowest you can go. Cook the stock all day, about 6 hours, stirring occasionally. Only add a little water if the simmer on your stove top is too hot and the stock is evaporating. Season to taste with salt and pepper.
- Let cool completely, then pour everything into a large glass bowl and place in the refrigerator overnight.
- Strain the stock through a colander. I smash the vegetables against the side of the colander to get as much stock out of them. As well I pick the large pieces of meat off of the bones and place the meat in the stock.
- Place the stock into freezer proof containers. I like to use 2 cup containers, but use whatever you fancy. Place into the freezer until needed for your recipes.
Recipe: Asian Inspired Turkey Noodle Soup
* makes 2 large servings
- 4 cups rich turkey stock
- 2 tablespoons olive oil
- 1 carrot, finely minced
- 1 celery stock, finely minced
- 1 garlic clove, finely minced
- 1/4 of a medium yellow onion, finely minced
- 1/2 cup or 1 large handful of oyster mushrooms
- handful cilantro
- 1 package of udon noodles
- 2 eggs
- 1 Serrano chili, thinly sliced
- Place the olive oil in a large saucepan and gently heat over medium-low heat.
- Add the onion and garlic, stir and cook until soft, about 3 minutes.
- Add the oyster mushrooms and quickly cook over low heat until lightly wilted, about 2 – 3 minutes. Remove the mushrooms from the saucepan and put aside in a small bowl.
- Add the carrot and celery to the saucepan, over medium heat cook for 2 minutes. Then add the stock, turn the heat to low, and cook for 30 minutes.
- Fill another large pan with water and bring to a boil. Cook the udon according to the package directions. Remove from the heat, rinse with cold water and lightly toss with your hands.
- Fry or poach an egg per person and set-aside.
- Turn the heat off of the stock and stir in the noodles and cilantro.
- Divide between two serving bowls, then top the mushrooms and the egg.
- Sprinkle the thin slices of Serrano chili over the top.
- Serve and eat!
Photos taken and styled by Denise.
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