Bring to a simmer over a high heat, skimming off any foam that appears on top of the liquid with a spoon.

Turkey stock or broth. If using immediately, skim fat from broth; 2 hrs 30 mins total time: It’s cooked for less time, and it doesn’t contain stock’s thick, viscous texture.

Add chopped vegetables, and roast for about 30 minutes more, stirring once or twice. Use as the base for rich gravies or warming soups. Web stock means that it was made with only bones, while broth means it was made with both bones and meat.

Add onion, celery and carrots and sauté until they begin to caramelize, about 7 minutes. Web there is one major difference between broth and stock: 2 hrs 55 mins servings:

Remove from oven and remove the cooked turkey pieces and place them in the pressure cooker insert, along with any pan drippings. Web step 1 place a rack in top third of oven and preheat to 450°. Add the water and bits to the pot.

Or refrigerate 8 hours or overnight, then remove fat from surface. While whisking add the slurry a little bit at a time until the gravy reaches desired consistency. If you add too many the stock will be extra spicy.

Web directions place all ingredients in a stockpot. Note that you will need ⅓ cup flour for every 2 cups broth. Either can be done on the stove or in the slow cooker.