Turkey Carcass Stock

Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.

Stock Soup Turkey Homemade

Estimated Nutrition

Calories

267

kcal / serving

1200 kcal total

Carbs

10g

per serving

45 g total

Fat

per serving

42 g total

Protein

24g

per serving

107 g total

Cook Time

180

minutes

Serves

4.5

Litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

5.1

litres

Water

Meat

unit

Turkey Carcass

Broken into pieces (any skin, wings, jelly and giblets should also be included)

NutsSeeds

cloves

Garlic

Peeled

units

Peppercorn

unit

Bouquet Garni

Made with a generous spray of thyme, 6 stalks of parsley and 1 bay leaf

pinch

Salt

Vegetables

units

Onion

Peeled and halved

stick

Celery

units

Carrot

Large, peeled and chopped

Method

Strain and season with salt.

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.