Directions Place all ingredients in a 3 -
gallon stockpot and add enough water to well cover.
In a 2 -
gallon stockpot over medium - high heat, combine duck halves, andouille and water.
Not exact matches
For the Turkey Stock: To make stock, combine the onion, carrot, garlic, fresh thyme, bay leaf, peppercorns, the turkey carcass, bones, wings, and ham hock along with 2
gallons water in a large
stockpot.
Transfer carcass, along with any other leftover bones from your turkey, to a large tall
stockpot and cover with 1
gallon of cold water.
Place the turkey in whatever container you will use for brining (
stockpot, 5 -
gallon bucket, or bag) and add brine.