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I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef. I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths

 
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Ingredientes

Cost per recipe $1.70 view details
  • 1 Turkey Carcass, including skin, and whatever drippings are left in the pan after roasting
  • 4 celery sticks
  • 4 carrots
  • 1 Yellow onion sliced into rings (keep the outer dry skin)
  • Salt and peppercorns
  • Any other veggies you have laying around (I threw in a tomato)
  • Cold Water

Direcciones

  1. Place your carcass, skin and drippings into a soup pot or large pot of any kind
  2. *Add your celery, carrots, onion skins,onion, salt, a handful of peppercorns and whatever else you wish
  3. *Add very cold water to the cooking vessel depending on size to a few inches below the rim
  4. *Start on high and when it starts to boil, turn it to low setting and let cook for 8 to 20 hours. (I leave mine on overnight with the lid on)
  5. *You want it to just barely simmer, stir on occasion
  6. After cooking strain into a large bowl, refrigerate overnight and the next morning skim the fat off the top
  7. ****The key to keeping you and your family safe is NOT to put the hot stock directly into your fridge, that can be dangerous. I fill my sink with cold water and ice and let it cool down, then transfer to the fridge******
  8. You are ready to use or freeze, I use either a gallon ziplock or the soup take out containers which I save for this purpose

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1458g
Calories 151  
Calories from Fat 7 5%
Total Fat 0.86g 1%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 308mg 13%
Potassium 1210mg 35%
Total Carbs 34.28g 9%
Dietary Fiber 10.0g 33%
Sugars 17.1g 11%
Protein 4.09g 7%
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