Homemade Turkey Stock
This recipe makes 6 1 cup servings
Nutritional Info |
|
|---|---|
| Per 1 cup | - |
| 250 mL : about | - |
| cal | 59 |
| pro | 7 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 2 mg |
| sodium | 48 mg |
| potassium | 300 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| folate | 3 |
- Preparation time: 5 minutes
- Cook time : 4 hours Chill: 8 hours
- Total time : PT4H5M
- Portion size: 6 cups (1.5 L)
Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, after a turkey dinner, remove all the meat and package it separately. Refrigerate the carcass then make stock early the next day. The difference in taste is dramatic.
Ingredients
- 12 cups 12cupscold water
- 1 1turkey carcassturkey carcasses, broken into 3 or 4 pieces
- 2 2celery ribcelery ribs, with leaves, coarsely chopped
- 2 2carrotcarrots, coarsely chopped
- 2 2unpeeled oniononions, coarsely chopped
- 1 1bay leafbay leaves
- 1 tbsp 1tbspblack peppercornblack peppercorns
- 6 6fresh parsley sprigfresh parsley sprigs or fresh coriander sprigs
Preparation
In large stockpot, combine water, turkey carcass, celery, carrots, onions, bay leaf, peppercorns and parsley; bring to boil. Skim off any foam. Reduce heat and simmer for 4 hours.
Strain through cheesecloth-lined sieve set over large bowl; let cool. Refrigerate until fat solidifies on surface, about 8 hours. Discard fat. Refrigerate stock in airtight container for up to 3 days or freeze for up to 4 months.
Additional information : Switch It Up
Slow Cooker Homemade Turkey Stock Reduce water to 8 cups (2 L). Pour into slow cooker; add remaining ingredients. Cover and cook on low for 8 to 10 hours.
Source : Canadian Living Magazine: October 2010
