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Do you need a great stock recipe? Homemade stock is the basis for many great soup recipes. You can control the meat and vegetables you include, and you can also control the amount of salt added. Read on to learn how to make stock that will enrich your soups, sauces, and gravies.
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How to De-Fat a Turkey Stock
This video from ''Gourmet Magazine'' demonstrates how to use a gravy separator to defat a liquid. While the expert on the video feels that the gravy separator is the easiest method to use, she also reviews several other methods for separating fat manually, including how to handle a ladle to make it easier to remove the fat.
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Step 1: Ingredients for Stock
In order to make stock, you'll need to fill a pot with meats and vegetables, then fill the pot with water, bring it to a boil, reduce the heat to a simmer, and cook for 2 1/2-3 hours. Some ingredients you may wish to include in your stock include:
Basic Stock Ingredients
Select Meat, Poultry, or Fish
- Cooked carcasses, meat, and bones
- Chicken skin, necks, and giblets
- Fish heads and bones
Do Not Use
- Smoked meats
- Oily strong flavored fish
- Strong flavored vegetables such as cabbage
Step 2: Making a Brown Stock
To make a brown stock, you'll need to roast the ingredients in a hot oven before making the stock. If you make your stock in a Dutch oven, you can roast he meat and vegetables in the same pot you'll make the stock in, ensuring you don't lose any of the browned bits when you transfer the contents of a roasting pan to a soup pot. Toss the ingredients (excluding the seasonings) with a bit of olive oil and roast for about 30 minutes at 365 F.Step 3: Removing Fat From Stock
The easiest way to defat stock is to refrigerate it over night so that it congeals. If you are in a hurry, you can try one of these approaches:- Use a spoon to spoon off fat as it rises to the top.
- Mop the top of the stock with a paper towel to absorb the fat. Wrapping the paper towel around an ice cube improves the efficacy of this approach.
- Place the stock in small quantities in the freezer to chill it quickly, and skim off the fat.
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