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Simple Turkey stock
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Preparation time: 10 min
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| Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information (per serving) Calories 15 Total Fat 1g Saturated Fat -- Cholesterol 1mg Sodium 80mg Total Carbohydrate 0 Dietary Fiber 0 Sugars -- Protein 1g Calcium -- Kate Sears Yields: 6 cups Total Time: 1 hr 15 min Ingredients U.S. Metric Conversion chart | |
| 6 cup(s) | water |
| 4 stalk(s) | celery, coarsely chopped |
| 1 large (10- to 12-ounce) | onion, coarsely chopped |
| 1 | bay leaf |
| Giblets and neck from 1 (14- to 16-pound) fresh or frozen (thawed) turkey, excluding liver | |
| Salt | |
Directions
In 4-quart saucepan, place water, celery, onion, and bay leaf. Cover and heat to boiling on high. Add giblets, neck, and 1/4 teaspoon salt. Reduce heat to medium-low. Cover and simmer 1 hour.
Strain stock through fine-mesh sieve into large bowl. Discard vegetables, reserving and refrigerating giblets if making Giblet Gravy. Cover and refrigerate stock until ready to use, up to 3 days.
Nutritional information is based on a 1/2-cup serving.
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