Turkey Stock
62 people added this to their Recipe Box
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL) : about | - |
| cal | 10 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 |
| carb | 0 |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 56 mg |
| % RDI: | - |
| iron | 1 |
- Portion size: 6 cups (1.5 L)
Ingredients
- 1 1turkey neck
- 1 1turkey gizzard
- 1 1turkey heart
- 1 1oniononions, quartered
- 1 1celery stalkcelery stalks, with leaves, chopped
- 1 1clove garliccloves of garlic
- 3 3parsley sprigparsley sprigs
- 2 2whole cloves
- 1 1bay leafbay leaves
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
Preparation
Chop turkey neck into 5 or 6 pieces; cut gizzard and heart in half. Place in large saucepan. Add 8 cups (2 L) cold water and bring to boil; skim off foam.
Add onion, celery, garlic, parsley, cloves, bay leaf, salt and peppercorns; cover and simmer over low heat for 2 hours. Strain. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Source : Canadian Living Magazine: October 2003
