Homemade Turkey Stock
This recipe makes 6 1 cup servings
Nutritional Info |
|
|---|---|
| Per 1 cup | - |
| 250 mL : about | - |
| cal | 5959 cal |
| pro | 7 g7g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 1 g1g carb |
| fibre | 0 g0g fibre |
| chol | 2 mg2mg chol |
| sodium | 48 mg48mg sodium |
| potassium | 300 mg300mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 66 iron |
| folate | 33 folate |
- Preparation time: 5 minutes
- Cook time : 4 hours Chill: 8 hours
- Total time : PT5M
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 cold water 12 cups cold water
- 1 turkey carcass , broken into 3 or 4 pieces1 turkey carcass, broken into 3 or 4 pieces
- 2 celery ribs , with leaves, coarsely chopped2 celery ribs, with leaves, coarsely chopped
- 2 carrots , coarsely chopped2 carrots, coarsely chopped
- 2 unpeeled onions , coarsely chopped2 unpeeled onions, coarsely chopped
- 1 bay leaf 1 bay leaf
- 1 tbsp black peppercorns 1 tbsp black peppercorns
- 6 fresh parsley sprigs 6 fresh parsley sprigs or fresh coriander sprigs
Preparation
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
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