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Add a photoI 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
- 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
- Place your carcass, skin and drippings into a soup pot or large pot of any kind
- *Add your celery, carrots, onion skins,onion, salt, a handful of peppercorns and whatever else you wish
- *Add very cold water to the cooking vessel depending on size to a few inches below the rim
- *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)
- *You want it to just barely simmer, stir on occasion
- After cooking strain into a large bowl, refrigerate overnight and the next morning skim the fat off the top
- ****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******
- 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% |
