Description

Transform classic turkey stock into a refined gelée with fresh herbs for a savory flavor boost that elevates your holiday meals.

Ingredients

Scale

Turkey bones or carcass
8 cups water
2 carrots, peeled and roughly chopped
2 celery stalks, chopped into chunks
2 onions, halved with skins on
4 whole garlic cloves
Fresh herbs (parsley, thyme, bay leaves)
1 teaspoon whole peppercorns
Salt to taste
2 tablespoons unflavored gelatin
Optional: splash of white wine or Parmesan rind

Instructions

Place turkey bones, carrots, celery, onion halves, garlic cloves, fresh herbs, peppercorns, and a pinch of salt into a large stockpot. Cover with water (about 8 cups).
Bring the pot to a gentle boil, then reduce the heat to low. Let it simmer for 4-6 hours, skimming off any foam that rises to the surface.
Remove the solids using a fine mesh strainer or cheesecloth. Press lightly to extract all the liquid. Discard the solids.
Taste your stock and add more salt if needed.
In a small bowl, sprinkle 2 tablespoons of unflavored gelatin over ½ cup (120 ml) of cold water. Let it bloom for 5 minutes.
Heat your stock to a simmer. Whisk in the bloomed gelatin until completely dissolved. Remove from heat.
Pour the mixture into ramekins or small bowls. Refrigerate for 4-6 hours or until firm.
Unmold the gelée onto plates or serve directly in the ramekins. Garnish with fresh herbs for a pop of color.

Notes

[‘Don’t rush the stock; the longer you simmer, the richer the flavor.’, ‘Skim regularly to remove impurities for a clear stock.’, ‘Bloom gelatin in cold water first to avoid clumping.’, ‘Experiment with herbs like tarragon or dill for a unique twist.’, ‘Use high-quality gelatin for better texture and flavor.’]

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 ramekin
Calories: 50
Sodium: 200
Carbohydrates: 1
Protein: 10

Keywords: Turkey stock, Gelée, Holiday recipe, Thanksgiving, Fresh herbs, Gourmet, Collagen-rich, Low-carb, Keto-friendly