How to Make Turkey Stock & Calphalon Signature Stockpot #Giveaway

 

 

Have you still got that turkey carcass from Thanksgiving in the freezer? You know – that naked bird you swore that this time you were going to make into stock, so it wouldn’t go to waste? Yes, I’m looking at YOU. I’m coming to your rescue. Okay, that would be Calphalon Signature and I are coming to your rescue.

Together, we’re going to give you the incentive to get ol’ Frosty out of the freezer and replace him with containers of turkey stock to keep in your culinary arsenal for soups, stews, braises, casseroles, or whatever.  Having stock/broth on hand in your freezer will not only be a convenience, but will also save you a few dollars down the road, not to mention keep you in control of your recipes since you made it yourself!

                  Calphalon Signature Non-Stick 8-quart Stockpot

Just in time for the Holidays, I’ve got a beautiful Calphalon Signature 8-Quart Non-Stick Stockpot (retail value $150) to give one lucky winner. If you’ve been a Calphalon fan for as long as I have (just type “Calphalon” in the search box over there to see just how long!), you’ve probably noticed the evolution of their non-stick cookware over the last few years, culminating in this stylish new line. The super-slick non-stick surface is PFOA-free, is dishwasher-safe, and can be used with metal utensils – including whisks! You can sear, brown, and saute – every step you thought you had to use a separate stainless or cast iron pan to do first – you can do right in this pot. And then, you can chuck it in the dishwasher. Don’t believe me?

My husband used the Signature non-stick 2-quart sauce pan to make his breakfast oatmeal. And yes, this is how he makes it all the time. (Don’t get me started.) Normally, I’d have to soak that pot nearly all day to get it cleaned up. In this case, I literally peeled that thick crust off the bottom and put the pot in the dishwasher with the rest of the dishes. Here’s a “Before” and “After”.  Not kidding.

Shiny and slick – just like new!

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Anyway, back to that Turkey Stock/Broth.

I can’t really call this a recipe, because it really depends on the size of the pot you use and how much time you have. I like to think of it as, what I call, the “tea method”. That is, I bring the ingredients up to a boil, and lower the heat to a bare simmer for at least several hours. Since you can’t put this large a quantity of very hot food into the refrigerator or freezer until it cools (Very hot food will raise the temperature of the refrigerator or freezer – and especially the food already in there – to unsafe levels.), let’s use that time to allow the ingredients to “steep” for maximum extraction of flavors and nutrients. Like tea. Get it? Yes, it takes a lot of time, but most of that is “inactive time” – simmering or cooling. Take a nap. Do a couple of loads of laundry. Go play with your kids. Bake cookies.

This was so easy to do, that my husband volunteered to make it, while I gave him instructions – from the couch.

Turkey (or other Poultry) Stock

What You Need:

• Stockpot with tight-fitting lid (I used my Calphalon Signature 8-Qt Non-Stick Stockpot)
• Roasted Turkey (or other poultry) carcass, as much meat and stuffing (if applicable) removed as possible
• 1 large or 2 medium onions
• 3-4 large carrots
• 2-3 stalks celery (with leaves still attached, if possible)
• Kosher salt (optional)
• Large slotted spoon
• Large fine-mesh strainer
• Cheesecloth (optional)
• The largest mixing bowl you own
• Freezer storage containers (I got 16 cups of stock, so plan accordingly)
• Glass measuring cup

Method:

Break up the poultry carcass so that it fits comfortably in your stockpot.

Wash the vegetables well. There’s no need to peel anything, since you’re not going to be eating any of it, but you may wish to cut off the root end of the onion.

Cut the vegetables into 3 or 4 pieces each and place them into the pot with the poultry carcass. Sprinkle with about a tablespoon of kosher salt. You can adjust this later, if necessary.

Fill the stockpot with cool water to about 3-4 inches from the top.

Heat the pot on High and bring to a boil. If any “scum” rises to the top, scoop it off and discard. Cover the pot tightly and reduce heat to the lowest setting. Simmer for 4-5 hours.

Turn off the heat and allow to sit, still covered tightly, for at least several hours, or until lukewarm to the touch.

When cooled sufficiently, use the slotted spoon to remove as much of the solids as possible from the stock, and discard. Now, position the fine mesh strainer over the largest mixing bowl you own (6-8 quarts is good). If you want the stock to be even clearer, line the strainer with a couple of layers of cheesecloth, and pour the stock through it into the bowl, then divide into containers for storage.

I like to use 3-cup capacity flat, square, freezer storage containers, and fill them each with 2 cups of liquid. This allows for expansion and contraction, and gives you the flexibility you may need for future recipes.  The flat, square containers also stack nicely and compactly to maximize storage.

Don’t forget to label the containers with the contents and quantity in each container! You don’t want to stare at those things 3 months from now and wonder what it is, right?

I don’t add much, if anything, in the way of seasonings like salt, pepper, or herbs, to my stocks/broths, because they’re meant to be blank canvases for future dishes. They’ll have plenty of flavor from the original roasting, and you’ll be adding additional flavor when you use them in your cooking.

Now you’re ready for soups, stews, risottos, sauces, pasta, and more!

Well, you will be, once you’ve got this awesome NEW Calphalon Signature Non-Stick Stockpot in your cabinet! Just click into the Rafflecopter box, below, do as many actions as you want for extra entries, and you’re entered! We’re going to end this Sunday night at midnight (I think. I get so confused!), so with any luck, you could possibly receive it in time for your holiday cooking!

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a Rafflecopter giveaway

Terms & Conditions:  Open to U.S. addresses only. Prize will be sent to the winner directly by the sponsor, Calphalon. One winner will be contacted via email, so a valid email address must be supplied. Please add RJFlamingo@bellsouth.net to your email contacts list so your winning message doesn’t wind up in your spam folder. Winner must respond to email notice within 48 hours, or another winner will be chosen. Winner will be selected at random by Rafflecopter.

I was provided product for review and photography and all opinions are my own, as a reflection of my own experience.  Thank you for your support – Have fun!