Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
15 mins
Total Time:
1 hr 30 mins
Servings:
12
Ingredients
Directions
Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot. Pour in enough water to cover.
Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl; discard solids.
Cook’s Note
>I keep ends of root veggies and tops of bell peppers to use in meat stock when I make soup from leftover Sunday roast. Leaving the skin on the onion will darken stock and add more taste. I use roasted peppers and whole roasted garlic.
>Hot stock with a few veggies and alphabet pasta is a great after-school warm-up.
>Use this stock as a base for turkey soup, gravy, risotto, or stuffing.
Nutrition Facts (per serving)
| 63 | Calories |
| 1g | Fat |
| 12g | Carbs |
| 2g | Protein |
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