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.

Colman Andrews
Recipe by Cooking Light December 2011

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
30 mins
total:
8 hrs 15 mins
Yield:
Serves 20 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

17 calories; fat 1.2g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.2g; protein 1.5g; cholesterol 6mg; iron 0.1mg; sodium 21mg; calcium 1mg.
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