| Written By Recipe Coordinator |
Cloves give this turkey stock an added boost of flavor. Chef Kira Volz of The Abbey Hotel in Miami, Florida created a turkey stock recipe that can and will be used year after year. Enjoy!
1 turkey gizzard
1 turkey heart
2 turkey wing tips
1 turkey backbone
1 carrot, cut into chunks
1 rib celery, cut into chunks
1 bay leaf
3 sprigs fresh thyme
2 whole cloves
Cold water (about 6 cups)
1. Place all ingredients in a pot with enough water to cover by about 1 inch. Bring to a gentle simmer.
2. Skim off any gray foam that rises to the top of the pan.
3. Partially cover and cook for at least 2 hours; do not boil. Strain before using.
Makes about 6 cups.
Recipe courtesy of Chef Kira Volz of Abbey Dining Room at The Abbey Hotel – Miami, Florida. Photo courtesy of somethingedible.com. Recipe published in the Miami Herald newspaper on 1117/11.
Abbey Hotel
300 21st St.
Miami Beach, FL 33139
Phone: (305) 531-0031
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