Page 6 - ClubLife Weekly 112522

Cooking With Chef Ramos

Turkey stock ...

a great way

to use leftovers

Ingredients

1 turkey carcass

3 large onions, peeled and quartered
2 large carrots, peeled and cut into large
chunks

6 ribs of celery, washed and cut into
chunks
1 head of garlic, halved
1 bunch of fresh thyme
1 bunch of fresh sage

3 bay leaves
1 teaspoon black peppercorn
1 gallon cold water

Directions

1. Cut the turkey carcass into large pieces.
2. Place the turkey in a stock pot and cover with cold water.
3. Bring to a boil and immediately lower to a simmer.
4. Use a ladle to skim any foam or pools of fat that have risen to the
surface.
5. Add the remaining ingredients and cook for 3 hours.
6. Continue to skim of any pools of fat or foam.

7. Strain stock through a sieve into a large container or containers.
Discard solids.
8. Let stock cool slightly, then refrigerate. Skim off any fat from the
top of the stock. Use within 4 days or freeze.

Executive Chef

Harold Ramos