Turkey Carcass Stock
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 267 kcals | 1200 kcals |
| Carbohydrates | 10 grams | 45 grams |
| Fat | 9 grams | 42 grams |
| Protein | 24 grams | 107 grams |
Cook Time
180 mins
Produces
4.5 Litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Liquids
5.1
litres
litres
Meat
1
unit
unit
Turkey Carcass
Broken into pieces (any skin, wings, jelly and giblets should also be included)
NutsSeeds
4
cloves
cloves
Garlic
Peeled
6
units
units
1
unit
unit
Bouquet Garni
Made with a generous spray of thyme, 6 stalks of parsley and 1 bay leaf
1
pinch
pinch
Vegetables
Steps
- Using a stock-pot, cover all the ingredients except the bouquet garni and salt with water.
- Slowly bring to a boil.
- Skim, turn down to a low simmer, and leave, partially covered, for 2 hours.
- Add the bouquet garni and cook for a further hour.
- Strain and season with salt.