GIN­GER TURKEY STOCK

Rachael Ray Every Day - - LEF TOVERS -

MAKES ABOUT 3 QUARTS AC­TIVE: 15 MIN | TO­TAL: 3 HR, 45 MIN (PLUS COOL­ING)

This fla­vor-packed stock is great for mak­ing ra­men and cur­ries—or for sip­ping like a soup. If you want a more neu­tral fla­vor, skip the gin­ger. 1 turkey car­cass, plus

the neck (if you have it) 12 oz. peeled fresh gin­ger, cut into 1∕4- inch slices (about 3 cups), op­tional 1 large onion, quar­tered 3 stalks cel­ery,

coarsely chopped 1 large head gar­lic,

halved hor­i­zon­tally 1 tsp. co­rian­der seeds 1∕2 tsp. crushed red pep­per

2 tsp. kosher salt

1. Us­ing a cleaver or other heavy knife, cut the turkey car­cass into 3 or 4 pieces that are small enough to fit in a stock pot, then place in the pot. Add the gin­ger (if us­ing), onion, cel­ery, gar­lic, co­rian­der, crushed red pep­per, and 6 qt. wa­ter. Bring just to a boil over medium-high heat, then re­duce heat to medium. Ad­just heat to main­tain a gen­tle sim­mer. Cook un­til the stock is rich and fla­vor­ful, 31∕2 to 4 hours.

2. Strain the stock through a fine-mesh sieve into a large bowl. Dis­card the solids in the strainer. Stir in the salt. Let cool com­pletely. Di­vide among three 1- qt. con­tain­ers. Cover and re­frig­er­ate for up to 1 week or freeze for up to 3 months.

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