Turkey stock
4 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Carcass of 14 lb turkey | ||
| 2 | larges | Onions; peeled & quartered |
| 2 | Celery stalks | |
| 2 | mediums | Carrots; peeled |
| 4 | Sprigs parsley | |
| 2 | Bay leaves | |
| 4 | quarts | Water |
| 10 | Peppercorns; whole | |
| 1 | teaspoon | Salt |
Directions
Place the carcass of a 14 pound turkey in a large heavy kettle. Add onions, celery (tops included), carrots, parsley, bay leaves, water, peppercorns and salt. Bring to a boil, then simmer for 2 hours.
Remove and discard the carcass. Strain the broth, chill and skim off the fat. Store the broth in a refrigerator or freezer and use as a base for soups, sauces and stews.
* Approximate nutritional analysis: 39 calories per cup; 5g protein, 1g carbohydrate, 1g fat (32% of calories), 125mg sodium ** American Health -- November 1995 ** Thanks is given to the passenger that left the magazine on the airplane.
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95