Be gentle when making the turkey or chicken stock. never let it go to a rolling boil. Keep it at a simmer, or the marrow, gelatin and oil will emulsify with particulates and leave your beautiful stock overly cloudy.
Turkey or Chicken Stock
Leftover roasted turkey or chicken carcass, still a bit meaty
½ c. carrots, peeled and roughly diced
¾ c. celery, roughly diced
1 lg. onion
1 sm. clove garlic
2 c. white wine (optional)
1 sprig parsley
2-3 bay leaves
½ tsp. rosemary
2 tsp. kosher salt
½ tsp. pepper
4-5 qts. cold water
Crack the carcass and place on a buttered roasting pan. Roast 20 min. in a 450° F. oven. Transfer to a large stockpot. Add the carrot, celery, onion and garlic to the roasting pan and place on top of the stove to sauté’ and slightly brown the vegetables, then transfer to the stockpot.
Pour the white wine into the roasting pan and heat, stirring to raise the brown bits up from the bottom of the roasting pan. (While the wine adds complexity to the stock, if you prefer to omit it, this step can also be accomplished with an equal amount of water.) Simmer and reduce about 3 min. then transfer to the stockpot. Add the remaining ingredients.
Long, slow simmering, never a boil, is essential to coax out flavor; only a slight ripple should disturb the surface of the stock. Simmer roughly 4 hours, skim foam from top. Replenish water if needed.
Strain the hot stock through a sieve or colander. Reserve the meat for soup, discard the vegetables and seasoning.
If you want to use the stock at once, let it stand and cool so that the fat rises to the top and can be removed. It may be preferable to give the stock time to refrigerate and cool enough so that the fat can congeal on the top and be removed easier. Cool the stock as quickly as possible and keep cold.
Remove fat from the surface. Strain through damp cheesecloth, try not to disturb the sediment too much. (The sediment may be reserved to flavor sauces and gravies.) Use within 3-4 days or freeze for later use.