Brown Turkey Carcass Stock

Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.

Stock Soup Dinner Comfort Food

Estimated Nutrition

Calories

178

kcal / serving

800 kcal total

Carbs

per serving

40 g total

Fat

per serving

35 g total

Protein

27g

per serving

120 g total

Cook Time

120

minutes

Serves

4.5

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

Turkey Carcass

Raw, Giblets, feet, and winglets

NutsSeeds

sprigs

Thyme

Bouquet garni made with

stalks

Parsley

Bouquet garni made with

leaf

Bay

Bouquet garni made with

cloves

Garlic

Peeled

pieces

Peppercorn

Salt

Vegetables

Carrot

Large, peeled and chopped

Onion

Peeled and chopped

stalk

Celery

Chopped

Leek

Trimmed and halved

Tomato

Ripe, fresh or tinned

Method

Strain and season with salt.

Break up the bones and roast in a moderate oven at 200°C for 20 minutes.

Strain off any fat, then stir the vegetables into the bones and turn any unbrowned bones face up.

Roast for a further 15 minutes.

Using a slotted spoon, transfer the ingredients to the stock-pot, cover with water (approximately 5.1 litres) and bring to the boil.

Skim repeatedly to remove scum, then add the bouquet garni, garlic, and peppercorns.

Simmer, partially covered, for 2 hours.