Chef Tom Stafford provides us with a Thanksgiving Stock recipe for your turkey. We have so much to be thankful for and next week, we get to be together with family and friends and celebrate all our blessings, including a quick comeback for the Napa Valley.
THANKSGIVING STOCK FOR YOUR TURKEY
Neck and giblets from a turkey
5 pounds of chicken bones
3 tablespoons vegetable oil
3 large onions, quartered
10 cups water
2 celery ribs, cut into large chunks
2 carrot, cut into large chunks
Greens from 2 leeks, coarsely chopped
6 parsley sprigs
6 thyme sprigs
1 bay leaf
Preheat oven to 400 degrees.
Pat neck and giblets dry, then cut neck into pieces with a large knife.
Toss the neck, giblets and all vegetables with the oil, then roast them in the oven until well browned, 10-15 minutes. Once browned, add to stock pot, then add remaining ingredients, then simmer, partially covered, skimming any froth, 5 hours.
Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.
Chef’s note: Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.