Homemade Turkey Stock
This recipe makes 6 1 cup servings
|Per 1 cup||-|
|250 mL : about||-|
|total fat||2 g|
|sat. fat||1 g|
- 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.
- 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
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