Directions:
- Place the turkey frame in a large, heavy bottomed stock-pot and add enough water to just barely cover it. Over high heat, bring to a boil and then reduce heat until you can maintain a bare simmer with the lid partially covering the pot. Let the turkey stock simmer. Skim the surface of any foam or particles every 20 minutes or so, for about 4 hours.
- Remove and discard the bones, and strain the turkey stock through a fine mesh strainer into a large, clean pot. Let cool in refrigerator over night.
- Remove from refrigerator and skim fat off. Add rice or barley, onion, carrot, celery and ay leaf, bring to a boil and cook until barley and vegetables are done. Remove the bay leaf, add the turkey meat and cook for another 5 minutes.
- Season to taste with salt and pepper. Serve with slices of crusty bread. Refrigerate any leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.87 Kcal (87 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 40.37mg | 2% | |
| Potassium | 175.17mg | 4% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 29.52 Kcal (124 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 57.11mg | 2% | |
| Potassium | 247.79mg | 4% | |
| Total Carbs | 6.59g | 2% | |
| Sugars | 3.38g | 10% | |
| Dietary Fiber | 2.3g | 6% | |
| Protein | 1g | 1% | |
| Vitamin C | 4.9mg | 6% | |
| Vitamin A | 0.3mg | 7% | |
| Calcium | 33.9mg | 2% | |
* 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.
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