Homemade Turkey Stock

recipe
Refrigerate this speedy stock in an airtight container for a week, or freeze for up to three months.

Yield:

7 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 31
Caloriesfromfat 55 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 0.9 g
Protein 2.4 g
Carbohydrate 0.9 g
Fiber 0.2 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 228 mg
Calcium 10 mg

Ingredients

2 teaspoons vegetable oil
Turkey heart, neck, and gizzard from 1 (12-pound) turkey
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
8 cups cold water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
3 parsley sprigs
1 bay leaf

Preparation

Heat oil in a large stockpot over medium-high heat. Add heart, neck, and gizzard; sauté 5 minutes. Add onion, carrot, and celery; sauté 4 minutes. Add water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat; simmer 2 hours. Strain through a sieve over a bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim solidified fat from surface.

Rick Rodgers,

Cooking Light

November 2004
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