Homemade Turkey Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 turkey carcass from a 15-25 lb turkey2 medium carrots , peeled and cut in half crosswise 2 medium celery stalks , cut in half crosswise 2 medium onions , peeled and quartered 4 quart water , cold 1/8 tsp black peppercorns (optional) 1 oz fresh thyme , equal to 4 sprigs (optional) 4 parsley sprigs (optional)1 bay leaf (optional)
Directions
1 Break apart turkey carcass (bones) to fit in a large stock pot or large-size slow cooker.
2. Add turkey neck and other giblets (optional)except for liver and place into slow cooker.
3 Scrape trimmings and juices from the bottom of the roasting pan used to prepare the turkey and add to slow cooker. Add vegetables, enough water to cover bones (about 4 quarts of water) and optional, peppercorns, thyme, parsley, and bay leaf. Put cooker on low heat and cook overnight
4 Drain stock through a fine sieve into a bowl. Let cool until bones can be handled. Carefully remove meat from bones. Dispose of bones, skin, vegetables and optional spices and herbs. 5 Weigh and refrigerate or freeze meat for use in soups or other recipes.
6 Chill stock, covered, several hours or overnight until fat turns solid. Remove fat solids before reheating stock. This stock can be stored in an airtight container for up to 3 months. Use it to make soup or stews.
Number of Servings: 12
Recipe submitted by SparkPeople user LAPBAND2008.
1 Break apart turkey carcass (bones) to fit in a large stock pot or large-size slow cooker.
2. Add turkey neck and other giblets (optional)except for liver and place into slow cooker.
3 Scrape trimmings and juices from the bottom of the roasting pan used to prepare the turkey and add to slow cooker. Add vegetables, enough water to cover bones (about 4 quarts of water) and optional, peppercorns, thyme, parsley, and bay leaf. Put cooker on low heat and cook overnight
4 Drain stock through a fine sieve into a bowl. Let cool until bones can be handled. Carefully remove meat from bones. Dispose of bones, skin, vegetables and optional spices and herbs. 5 Weigh and refrigerate or freeze meat for use in soups or other recipes.
6 Chill stock, covered, several hours or overnight until fat turns solid. Remove fat solids before reheating stock. This stock can be stored in an airtight container for up to 3 months. Use it to make soup or stews.
Number of Servings: 12
Recipe submitted by SparkPeople user LAPBAND2008.
Nutritional Info Amount Per Serving
- Calories: 28.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 18.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.4 g
- Protein: 0.5 g
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