自制火鸡高汤

每年感恩节，我都会准备一大锅高汤供整个感恩节使用。这种甘美的高汤是制作出色泽鲜嫩、肉汁鲜美的烤鸟的秘诀之一，如图完美的烤火鸡和最好的肉汁．一些高汤也会用来做馅料，一些通常会做成汤，我也经常用它来做配菜。如果你有一个足够大的汤锅来装食材，那么菜谱很容易就会翻倍甚至三倍。如果你想要少量的库存，请制作下面的小批量火鸡库存变化表

．但是不要担心库存太多。任何剩菜都可以冷冻起来，或者第二天用来做一道美味的汤。

火鸡有很多骨头的部分，比如翅膀和背部，是最好的高汤。用整只火鸡的脖子、心脏和砂囊做高汤，但不要用肝脏。(肝脏会让高汤变苦。)当高汤过滤后，你可以把脖子和内脏取出来用来做内脏肉汁。如果你想在肉汁中加入肝脏，可以在炖煮的最后15分钟将其加入高汤中，然后煮至熟透。先把火鸡的部分烤成褐色，这样高汤的颜色就会比较丰富，肉汁就会变黑。把蔬菜煮熟能提味。很多厨师把杂碎扔进锅里，加水煮成淡而无味的高汤。永远不要让高汤沸腾，否则它会变得浑浊，味道会不那么精致。不盖盖子煮高汤。 Add the herbs to the stock after you’ve skimmed it. If you add them at the beginning, they will rise to the surface and be skimmed off with the foam. By the way, the foam isn’t anything unwholesome—it’s just the coagulating proteins in the bones. They are removed to make the stock clearer. The longer a stock simmers, the better, up to 12 hours. Replace the water as needed, as it evaporates. While I trust my stove to simmer the stock at a safe temperature overnight, some of my students have been shocked at the idea. A great alternative is to make the stock in a 5½-quart slow cooker. Transfer the browned turkey and vegetable mixture to the stockpot, add the herbs, and pour in enough cold water to cover well. Cover and cook on Low, and the stock will barely simmer all night long to create a clear, delicious stock. If time is a factor, just simmer the stock for an hour or two—it will still be better than using canned chicken broth to make your gravy. Or make a pot of stock well ahead of Thanksgiving and freeze it. Don’t add salt to your stock. The stock Is often used in recipes where it must reduced, and the finished dish could end up too salty. To check the stock’s flavor, ladle some into a cup and season lightly with salt before tasting. Without the salt, It may taste deceptively weak.

笔记提前制作:火鸡库存可以提前3天制作或冷冻3个月。

烹饪方法炒

成本便宜的

总时间半天

提前制作食谱是的

孩子友好是的

一锅饭是的

五种成分或更少是的

味道和质地风味极佳的

菜肴类型股票