2 lg Onions; coarsely chopped
2 lg Carrots; sliced
2 tb Oil
3 lb Smoked turkey parts
3 qt Water
12 Peppercorns
5 Whole allspice berries
More delicate than stocks made with the more traditional smoked
pork products, this is easy to do and makes a beautifully flavored
base for soups and casseroles.
In a large pot saute the onions and carrots in the oil over low to
moderate heat, stirring occasionally, until the onions are a deep
golden brown and very soft.
Add the turkey parts, water, and seasonings. Bring to a simmer,
then cook, uncovered, over moderate heat for about 2 to 3 hours or
until the liquid is reduced by about one-third.
Cool slightly, then strain. Chill the strained stock overnight,
then skim off all of the fat that has congealed at the top.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin
