Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Stock may be stored in the refrigerator for up to three days or frozen for up to three months.
Turkey is central to a Thanksgiving menu, the dish that all others revolve around. Make sure you’re armed with the techniques that will result in a juicy, succulent bird. One of the most important is the resting time. Don’t skimp on that.