Rich Turkey Stock
Equipment
Ingredients
- 2 lbs bony turkey pieces back, neck, and wings
- 6 cups water
- 3 Stalk celery with leaves coarsely chopped
- 2 Medium carrots coarsely chopped
- 1 Large onion cut in chunks
- 3 Whole cloves
- 2 bay leaves
- 5 Cloves garlic adjust amount used to taste- 1 to 10 cloves peeled
- 1 tsp salt
- ¼ tsp white pepper
Instructions
- In a 5 qt.
- saucepan or Dutch oven, combine all ingredients.
- Over high heat, bring mixture to a boil.
- Skim foam from surface.
- Reduce heat, cover and simmer for 1 hour or until turkey pieces are tender.
- Lift out turkey pieces with a slotted spoon.
- Strain stock through a sieve lined with 1 or 2 layers of cheesecloth.
- Discard vegetables.
- Skim off fat.
- Use a metal spoon to ladle the fat off the top or chill stock and remove solidified fat layer that forms.
- When turkey is cool enough to handle, remove meat from bones.
- Discard skin and bones.
- Reserve meat for future use.
- Stock may be used at once or stored in a closed container in the refrigerator 1 to 2 days; or stored in freezer up to 6 months.
Nutritional Information
Calories: 66 kcal
