Homemade Turkey Stock

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Executive Chef
Jun 3, 2004
Homemade Turkey Stock

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

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

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.

Yield: 7 cups (serving size: 1 cup)

CALORIES 31 (55% from fat); FAT 1.9g (satfat 0.3g, monofat 0.5g, polyfat 0.9g); PROTEIN 2.4g; CARBOHYDRATE 0.9g; FIBER 0.2g; CHOLESTEROL 3mg; IRON 0.3mg; SODIUM 228mg; CALCIUM 10mg;
Cooking Light, NOVEMBER 2004
Rainee, I do almost exactly the same thing, except I usually buy a pkg of turkey wings to add to the stock, for a little more flavor - and the kitty kats luuuuuuve the goodies they get afterwards!
I use turkey wings to make my stock. The rest of it is pretty much the same as yours and marmalady's. It's so good. :)
You'll get a lot more gelatine in your stock when you use wings. More body and flavor. Especially if you roast the wings before you make the stock.

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