I make a great turkey stock each November and freeze it to make turkey gravy, with the extra going into my stuffing for the bird. Although in recent years, I make the stuffing in a seperate gratin dish. The ingredients are simple enough and it sits on the stove for a couple of hours simmer for 2 hours. So how easy is that?
Yields about 1 gallon of exquisite, gelantinous Turkey stock.
Here is what I put into my 6 quart staub:
3 Turkey drumsticks (add after the water comes to a boil)
4 Turkey neck bones (add after the water comes to a boil)
1 onion, cut in half, skin left on (it deepens the color)
3 large carrots, cut in thirds
4 large celery stalks, with leave, cut in thirds
2 large bay leaves
5 whole peppercorns
1 head of garlic, cut in half, horizontally
1 Tablespoon of Kosher Salt
Place everything except the meat intothe bottom of your Dutch Oven. Fill with cold water up to about 1" in from the top of the pot. Place it on the stove and let it come to a boil. Place meat into the pot. Turn down the stove to low and let simmer for 2 hours with the lid placed off center. Stir a couple of times during the cooking part. At the end of the two hours, shut off stove and let sit covered for another hour. Remove the meat and let everything cool off. Adjust your seasoning here. It might need a little more salt. Take out large pieces of vegetables and strain into a large bowl.
Here's the bonus part that came to me quite accidentally. I left my very largest bowl at my nieces' house over the summer.... so I strained it into my second 6 qt. Staub dutch oven. And invert the lid on the pot. Like my great idea? (I'm very cleaver you know) ;-)
Why not leave it in the Staub overnight in the fridge and the skim it in the morning? It's all enamel afterall. So, I did. And now, the bonus. Imagine uncovering the stock and finding that it had skimmed itself? Well almost, just about a tablespon was left to skim from my stock. Oh my...... yes, I loved it. Just perfect.
Ta-dah, like magic... :-) Now this was a happy sight for me and a very welcomed time saver. And the clean-up was a cinch too. Just run the lid under hot, soapy water and voila....
I should sell my idea to the Staub people, don't you think? Hahaha.