Ah, Thanksgiving. A time for family, friends and of course, a feast fit for a king (or queen)! But amidst the planning and prepping, a crucial question arises: can you use turkey stock instead of chicken stock?
Fear not, fellow culinary adventurers, for I bring you the answer to this age-old Thanksgiving conundrum.
The Verdict: Yes, You Can!
Rejoice turkey stock enthusiasts! You can absolutely use turkey stock in place of chicken stock in your Thanksgiving dishes. In fact, it can add a unique and delicious depth of flavor to your gravy, stuffing and other side dishes.
But Wait, There’s More!
While turkey stock is a fantastic substitute there are a few things to keep in mind:
- Flavor Profile: Turkey stock has a richer, more robust flavor than chicken stock. This can be a good thing, but if you’re looking for a more delicate flavor, you might want to stick with chicken stock.
- Fat Content: Turkey stock tends to be higher in fat than chicken stock. If you’re watching your fat intake, you might want to skim the fat off the top of the stock before using it.
- Availability: Chicken stock is readily available in most grocery stores, while turkey stock can be a bit harder to find. However, you can always make your own turkey stock using the leftover turkey carcass from your Thanksgiving feast.
Tips for Using Turkey Stock:
- For a more delicate flavor: Combine turkey stock with chicken stock in a 50/50 ratio.
- To reduce the fat content: Skim the fat off the top of the stock before using it.
- To make your own turkey stock: Use the leftover turkey carcass, along with vegetables and herbs, to create a flavorful stock.
Bonus Tips for a Thanksgiving Feast to Remember:
- Use a combination of turkey and chicken stock: This will give you the best of both worlds – the rich flavor of turkey stock and the delicate flavor of chicken stock.
- Add some herbs and spices to your turkey stock: This will enhance the flavor and make it even more delicious.
- Don’t be afraid to experiment: There are no hard and fast rules when it comes to using turkey stock. So get creative and see what you can come up with!
With these tips and tricks in your arsenal, you’ll be able to use turkey stock with confidence and create Thanksgiving dishes that are both delicious and memorable. So go forth, experiment, and enjoy the feast!
Fancy bone broth is so popular these days, and that’s exactly what you’ll get with this economical, easy-to-make pot of liquid gold!
One of my favorite comfort foods is a slow roasted chicken. It’s easy to prepare, smells heavenly while cooking, and usually provides leftovers for another meal.
After removing the chicken from the bones, store it in the fridge for up to a week or freeze it if you can’t use it right away.
While you’re at it, save any vegetable leftovers for your stock, such as the peelings from carrots, celery ends, mushrooms, onions, and even the stems of kale. I often keep a bag in my freezer and add the scraps as I have them. Then there’s no need to buy more when ready to make the stock.
After the Thanksgiving turkey has been enjoyed, I make turkey stock with this same method. Though there is a subtle flavor difference, I use chicken and turkey stocks interchangeably.
You can use the recipe below as a basic framework; with stock, exact measurements and strict adherence to the recipe are not as important.
Depending on what’s in my vegetable drawer and what I’ve stored in the freezer, my stock varies every time. Sometimes, I might not have fresh herbs. The last time, I forgot the bay leaves. Basically, the more veggies, the richer your stock will be.
I trim the ends of the carrots and celery when I don’t have enough vegetable scraps so that I’m only using the portions that we wouldn’t consume. (My grandmother–always one to economize and never ever waste–totally would have done this, too!).
My sister-in-law, Melissa, calls this stock “liquid gold. ” And it truly is. In addition to adding amazing flavor to soups and stews, the homemade broth is a comforting and healing remedy for colds and viruses.
Regarding sodium, I use just a few pinches when using this stock in recipes because I don’t add any when I make it. This is a satisfying substitute for store-bought broths high in sodium for those trying to cut back on their intake of the mineral, and it’s far richer than the low-sodium broths.
- carrots
- celery
- onions
- mushrooms
- a few stems of kale or chard (too many kale stems will give the dish a green hue)
- garlic
- parsnips
- leeks, shallots, and scallions
- herbs like parsley, thyme, peppercorns, and bay leaves
- potatoes (regular or sweet)
- cruciferous vegetables, like cabbage, cauliflower, broccoli, Brussels sprouts, etc. (with the kale/chard stem exception I make above).
- leafy greens
- winter and summer squash
- artichokes
- beets
- radishes
- robust-tasting herbs, such as rosemary and cilantro (or use a very small amount)
There are so many options, and generally speaking, adding some veggies in small amounts can enhance flavor; however, adding too many may overpower Some of these “in between” veggies that come to mind are bell peppers and green beans. Herbs work similarly in that they can add a lovely flavor, but if in doubt, stick to the less-is-more principle.
Similarly, a starchy vegetable like corn won’t impact the flavor negatively, but it will make the stock cloudy.
Helpful hint: If you’d like to deepen the golden flavor, add a few onion peels.
For quarts of nutritious, luscious, golden stock that can be used in a variety of ways, simply follow these instructions. (And click here for my falling-off-the-bone Slow Roasted Chicken recipe!).
- Bones from one whole chicken or turkey
- Giblets and neck if you saved them
- 1 onion, skin on, cut in half
- 1 head garlic, skin on, cut in half horizontally
- 2-3 carrots, cut into chunks
- 2-3 celery stalks, including any leaves, cut into chunks
- Any leftover vegetable ends, such as those from leeks, mushrooms, kale stems, etc.
- 1-2 teaspoons whole peppercorns
- A few fresh sprigs of parsley and/or thyme, or two teaspoons of dried parsley each
- 2-3 bay leaves
Instructions
- Combine all of the ingredients listed above in a large pot with a heavy bottom. After adding water and bringing it to a boil, turn down the heat right away. Keep at barely a simmer (uncovered) for three hours. If the stock is not kept at a rolling boil, it will taste better. Add water as necessary to cover the bones and vegetables.
- Once three hours have passed, turn off the heat and let the stock cool enough that it won’t burn you. Pour into a second, larger pot through a fine-mesh strainer (see notes), and let cool entirely in the fridge. Once cooled, any fat will rise to the top and can be easily skimmed off the surface before being transferred to storage containers.
Notes
•If you do not have a fine-mesh strainer, simply line your strainer/colander with cheese cloth. Then you can squeeze the cheese cloth to extract every last bit of stock. I also have someone hold the strainer so it doesn’t slip.
•I like to freeze in quart or pint-size deli containers. Freezer bags also work well and can be frozen flat and thawed quickly. The bags with the stand-up bottom will make getting the stock in much easier.
•Date the containers and mark the amount of stock (i. e. , one cup, two cups) so you can thaw the amount you need for any given recipe.
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The Ultimate Guide To Making Amazing Chicken Stock
FAQ
Is turkey stock interchangeable with chicken stock?
Does turkey and chicken broth taste the same?
Is turkey bone broth as good as chicken bone broth?