Rescued Turkey Stock Recipe

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Rescued Turkey Stock
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Ingredients
8
Count
Nutrition
63
Calories
Total time
260
Minutes
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Ingredients:

Directions:

  1. First, you need a turkey carcass, stripped of all its meat; if you're lucky, you'll be at someone's home and they'll be throwing it away- that's the time to shout, I'll take it!
  2. You will also likely discover that you'll be able to rescue a lot of meat off the carcass; this is a bonus, since you now have the meat for the soup as well.
  3. Try to make the stock the day after the turkey was cooked, but if you have to wait another day or so, that's okay; it'll taste best, though, if you can get to it soon.
  4. Let's get started; first, get out a large pot.
  5. Next, start to strip off any meat clinging to the carcass; put this in a container and set aside; note that this is a hands-on job and you will get a little messy; that's okay, both your hands and your counter wash up easily.
  6. As you are stripping off the meat (don't fret, you won't get it ALL, some stubbornly clings to the bones and that's okay, it too flavours the stock), continue to break up the bones and put them in the pot; also put in the pot any turkey skin and all the other assorted bits that aren't edible meat.
  7. When you have the pot full of bones, pour the cold water over and turn heat to high; bring to a boil.
  8. Now wash up and prepare the veggies and parsley; make sure to leave the onion skin ON as it gives your stock a lovely rich colour.
  9. When the stock comes to a boil, add all remaining ingredients and turn heat down to a lightly bubbling simmer, the type where the bubbles barely break the surface.
  10. Now let it simmer for 3 to 4 hours, stirring every once in a while.
  11. I much prefer letting it reduce down to where I'll only get 7 or 8 cups of stock; I find the flavour much better and stronger, even if I have to add water when making the soup.
  12. If you only let it simmer till you have about 12 cups of stock, it will be ready sooner but the flavour is much weaker.
  13. Once you feel your stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth; discard the bones and veggies you used to make the stock, all their goodness is now in your stock.
  14. Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 63.05 Kcal (264 kJ)
Calories from fat 18.93 Kcal
% Daily Value*
Total Fat 2.1g 3%
Cholesterol 1.64mg 1%
Sodium 110.23mg 5%
Potassium 302.52mg 6%
Total Carbs 10.11g 3%
Sugars 4.74g 19%
Dietary Fiber 3.08g 12%
Protein 1.38g 3%
Vitamin C 10.6mg 18%
Vitamin A 0.4mg 12%
Iron 0.8mg 4%
Calcium 145.8mg 15%
Amount Per 100 g
Calories 5.85 Kcal (24 kJ)
Calories from fat 1.76 Kcal
% Daily Value*
Total Fat 0.2g 3%
Cholesterol 0.15mg 1%
Sodium 10.23mg 5%
Potassium 28.08mg 6%
Total Carbs 0.94g 3%
Sugars 0.44g 19%
Dietary Fiber 0.29g 12%
Protein 0.13g 3%
Vitamin C 1mg 18%
Iron 0.1mg 4%
Calcium 13.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free

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