Caldo de pavo

Ingredientes

• 2 medium Turkey Carcasses
• 3 large Carrots
• 3 large Celery Stalks
• 1 large Onion
• 3 cloves garlic (crushed)
• 3 bay leaves
• 1/2 tbsp Whole Peppercorns
• Salt (to taste)
• 10 litres water (or to cover)

Preparación

1. 1

   In a large stock pot add in all of the ingredients. We put the vegetables on the bottom, then the turkey carcasses, all of the seasonings, bay leaves and then topped it off with water. If you're using a smaller amount add enough water to cover everything in the pot. Turn your stove on to high and bring pot to a boil for 3 hours. Stirring occasionally, making sure nothing sticks to the bottom.

2. 2

   Once the mixture has finished boiling, remove the vegetables and turkey carcasses. If there was any remaining meat on the carcasses, also remove that from the pot and set aside. You can either discard this, freeze it for other use, or set aside to add back in later to use in a soup.

3. 3

   Strain the stock off to make sure you have gotten any small pieces that may still by stuck at the bottom. Let cool and place in your fridge over night. If you don't want to wait you can use immediately however it may have a lot of fat in it.

4. 4

   The next day or several hours later, remove from fridge. On the top of the stock in the pot, you will see a layer of white fat. Skim this off using a spoon and discard. Reheat the stock for drinking, or to use as a soup. You can also divide and freeze the turkey stock in batches to use at a later date. You may also want to strain off the stock a second time if you find there are still small pieces left in it.

5. 5

   ENJOY!