These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Turkey Stock
From Statesboro Market2Go
<p>This homemade stock recipe is great for soup or other savory dishes! Please consider leaving a picture or comment if you decide to try this recipe!</p> <p>Here’s a link to <a href="https://www.yellowbirchhobbyfarm.com/how-to-prepare-turkey-feet-for-use-in-stock/" target="blank">how to prepare turkey feet</a> if you are going to use them for the stock.</p>Source: afamilyfeast.com (modified slightly) (Entered by Ariana Giddens)
Serves: 6 quarts
Ingredients
4 quarts
Water
6 pounds
Turkey parts such as
Turkey necks
Turkey feet
Turkey wings
Turkey backs
2
Chicken feet OR
4
Chicken wings OR
1
Additional turkey wing
1
Clove of garlic (peeled)
1
Onion (peeled and cut in half)
2 or 3
Carrots (peeled and cut into small pieces)
2
Celery ribs (cut into pieces)
1
Leek (cut in half)
2
Parsnips (peeled and cut in half)
1 knob
Ginger (unpeeled)
1/2 bunch
Parsley
2
Bay leaves
1 1/2 teaspoon
Salt
2
Sage leaves
6 whole
Black peppercorns
Step by Step Instructions
- Place all of the ingredients in a pot and bring the mixture to a boil.
- Reduce the heat and let the stock boil for 3 hours. Periodically skim out foam from off the top.
- Strain the stock and discard the non meat solids. Remove the skin and bones from the meat.
- Allow the stock to cool, then skim off any fat that floats to the top.