Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, remove all the meat and package it separately. Refrigerate the carcass then make the stock early the next day. The difference in taste is dramatic.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn slow cooker, combine turkey carcass, celery, carrots, onions, bay leaf, peppercorns and parsley. Pour in water. Cover and cook on low for 8 to 10 hours.
Strain through cheesecloth-lined sieve set over large bowl; let cool.
Refrigerate until fat solidifies on surface, about 8 hours. Discard fat. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)
Nutritional facts Per 1 cup: about
- Sodium 48 mg
- Protein 7 g
- Calories 59.0
- Total fat 2 g
- Potassium 300 mg
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 6.0
- Folate 3.0
- Calcium 1.0