I’ve written a lot about making stock and even included a basic recipe, but as many of you are wondering what to do with that turkey carcass taking up a good chunk of a shelf in your refrigerator, it seemed like a good time to recap some tips for turning it into cook’s gold. This is really how I think of good stock, because it adds a depth of flavor to soups, stews, and sauces that you can’t get otherwise.
If you want a light stock, just break up the carcass and miscellaneous bones and cover them in water in a good size pot. (If you like a darker flavor, roast the carcass in the oven first to brown it.) Continue reading “The magic of stock”