turkey-stock-107259.json

{
    "directions": [
        "Heat oil in heavy large pot over medium-high heat. Add turkey parts and saut\u00e9 until brown, about 15 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves; saut\u00e9 until brown, about 12 minutes. Add broth and Madeira and bring to boil. Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour. Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid. Spoon off any fat. (Can be made 2 days ahead. Cover and refrigerate.)"
    ],
    "ingredients": [
        "3 tablespoons vegetable oil",
        "Neck, heart, and gizzard reserved from 14-pound turkey",
        "3 cups chopped onions",
        "2 cups chopped carrots",
        "1 cup chopped celery",
        "6 garlic cloves, peeled",
        "4 fresh thyme sprigs",
        "2 small bay leaves",
        "7 cups low-salt chicken broth",
        "3/4 cup Madeira"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Wine",
        "Garlic",
        "Onion",
        "turkey",
        "Saut\u00e9",
        "Thanksgiving",
        "Celery",
        "Carrot",
        "Fall",
        "Thyme",
        "Simmer"
    ],
    "title": "Turkey Stock",
    "url": "http://www.epicurious.com/recipes/food/views/turkey-stock-107259"
}