Turkey Stock
Servings: 6 cups
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL): about | - |
| cal | 10 |
| pro | 1 g |
| total fat | trace |
| sat. fat | trace |
| carb | trace |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 56 mg |
| % RDI: | - |
| iron | 1% |
-
1 each turkey neck, gizzard and heart
1 onion, quartered
1 stalk celery with leaves, chopped
1 clove garlic
3 sprigs parsley
2 whole cloves
1 bay leaf
1/2 tsp (2 mL) each salt and peppercorns
Preparation:
Chop neck into 5 or 6 pieces; cut gizzard and heart in half. Place in large saucepan. Add 8 cups (2 L) cold water; bring to boil and 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.)
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