Tested till perfect Turkey Stock

Turkey Stock

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe2 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • 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.)

Nutritional Information Per 1/4 cup (50 mL) : about

cal 10 pro 1g total fat 0 sat. fat 0
carb 0 fibre 0g chol 0mg sodium 56mg

% RDI:

iron 1
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