Ingredients:
1 fresh parsley stem
1 bay leaf
1 fresh thyme sprig
3 lb turkey -or chicken necks and backs
2 celery stalks
2 carrots, peeled
2 small yellow onions -root ends trimmed -peel intact -cut into halves
1 leek -including green tops -washed and sliced
salt, to taste
Instructions:
1. Place parsley stem, bay leaf and thyme sprig on small square of
cheesecloth. Bring corners together and tie securely with string.
2. In a 4-quart stockpot, combine poultry, celery, carrots, onions, leek
and bouquet garni. Add enough cold water to stockpot to cover ingredients.
Cook over medium heat, uncovered, and bring slowly to a boil. Reduce heat
as low as possible and simmer, uncovered, 2 1/2 to 3 hours. Add salt. Stir
well.
3. Line large sieve or colander with cheesecloth and strain stock through
it into large bowl. Let cool; cover and refrigerate until a layer of fat
solidifies on top. With large spoon, lift or spoon off hardened fat and
discard. If not using immediately, pour stock into tightly covered
containers and refrigerate up to 3 days, or freeze up to 2 months.
Makes 8 cups. Preparation time: 20 minutes. Cooking time: 3 hours 15
minutes.
Per serving: About 30 cal, 2 g pro, 3 g car, 1 g fat, 30% cal from fat, 0
mg chol, 47 mg sod, 0 mg fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 8
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