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

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