Crafted by simmering turkey and vegetables with McCormick herbs and spices, Kitchen Basics Original Turkey Stock delivers rich, turkey flavor to favorite dishes like stuffing and turkey noodle soup..
As long as the stock is (and has remained) frozen solid over the entire year, it is fine to use for cooking.
It has probably lost some of the flavor that would make it delicious as a soup, but will still make excellent gravy.
Make sure to bring the stock to a full boil as you thaw it..
Yes, turkey stock and turkey broth are the same thing.
Some people argue that they're different – but they're made the same way and can be used interchangeably.
Often, broth is richer than stock… but at the end of the day, bone broth, stock, and broth all mean the same thing: liquid made from leftover bones/scraps..
It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.
Just place them into a large soup pot with a generous amount of water.
Add some basic vegetables and simmer away for at least an hour..
Stock is generally made from bones, and broth is generally made from flesh.
In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper..
A stock can be as basic as turkey bones and water, but a few simple extras can help it along.
Tip the turkey bones and neck (if you have it) into a large saucepan or stock pot.
Add roughly chopped onions, carrots, celery (if you have any), a few whole peppercorns, a sprig of fresh thyme and a bay leaf..
