Turkey-Saffron Stock

Turkey-Saffron Stock Recipe
Photo: Johnny Autry; Styling: Cindy Barr
This flavorful stock is used in the three dishes that make up a traditional Alicante turkey feast. You can freeze extra stock for up to three months.

 

Yield:

Serves 20 (serving size: 1/2 cup)
Total time: 8 Hours, 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 8 Hours, 15 Minutes

Nutritional Information

Calories 17
Fat 1.2 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.1 mg
Sodium 21 mg
Calcium 1 mg

Ingredients

15 cups water
3 pounds turkey necks, backs, or wings
8 ounces lean salt pork
1 tablespoon water
1/4 teaspoon powdered saffron

Preparation

1. Combine first 3 ingredients in an 8-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low, and simmer 2 hours and 45 minutes, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Combine 1 tablespoon water and saffron in a small bowl, stirring with a whisk. Stir saffron mixture into stock. Cool stock to room temperature; cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat.

Note:

Colman Andrews,

Cooking Light

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note