Herbed Turkey Stock
Healthy Cooking
October/November '09 issue
Page:27
Spending a little extra time in the kitchen can yield big flavor. With this delicious homemade turkey stock, you'll be saving about 850 mg of sodium per cup versus store-bought chicken broth. Healthy Cooking Test Kitchen
SERVINGS: 14
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 1-1/4 hours Cook: 1-1/2 hours
Ingredients:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 medium onions, cut into wedges
2 celery ribs, cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
6 garlic cloves, peeled
4 quarts plus 1 cup water, divided
1/2 cup packed fresh parsley sprigs
1/3 cup fresh sage leaves
1/4 cup fresh thyme sprigs
4 bay leaves
1 tablespoon whole peppercorns
Directions:
Place the turkey carcass, onions, celery, carrots and garlic in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
Transfer the turkey carcass and vegetables to a stockpot; add 4 quarts water. Pour remaining water into the roasting pan, stirring to loosen browned bits; add to stockpot. Place the parsley, sage, thyme, bay leaves and peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass and herb bag. Strain broth through a cheesecloth-
Nutrition Facts
One serving:1 cup
Calories: 33 Fat:1 g Saturated Fat:0 g Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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