So...I am making a spatchcocked bird this year. I know, I know, and before you judge, just let me say I am not in the trendy crowd, lol. I wanna try it, and see what all the hype is about. From a chef...or cook's level...it makes sense.
Fast, even cooking,(about 90 minutes, as opposed to hours)...equals moist meat and crisp skin. Our ancestors probably didn't give all this much thought. Turkey, cleaned, whole, and thrown into the oven...boom...lol...you get the picture. Today we are so much more knowledgeable in the kitchen. We can take the best of the best and adapt.
Every year, I roast a whole bird in all it's glory.
It always turns out nice, but this year I wanted to shake things up. Hosting my first Friendsgiving Supper Club, I thought, let's do it different. Buffet style, I didn't have to bring the whole bird to the table. I could make it the best possible, carve it and serve it....lightbulb moment? I think so...
so with that idea , this recipe was born. Best yet? This stock can later be used for gravy or stock to make rice. I used it to make my wild rice with delicata squash and my gorgeous Portuguese inspired stuffing. Feel free to use it for whatever your heart desires, it is gold.
Note. This is a concentrated stock. Use it to enrich rice, stuffing or to make gravy.
The Best Easy Turkey Stock
Makes about 350 ml. concentrated turkey stock
1 Turkey neck, gizzards and liver
1 Beer (33 cl.), pale ale, such as Heineken, Stella Artois
500 ml. water or chicken stock
100 g. Salted butter, cubed
1 Bouquet garni, comprised of fresh thyme, rosemary, bay leaf and parsley.
1 onion, coarsely chopped
2 Cloves of garlic, whole
1. In an oven safe baking tray, place all ingredients except beer and stock. Roast for 1 hour in a preheated oven at 200°c/ 390°f.
2. After 1 hour, add beer and stock or water, roast for 1 hour more. After 1 hour, strain through a fine mesh sieve, discard solids and reserve broth until ready to use.
Keep In refrigerator 3 days or in freezer up to 3 months.