Ingredients
Quantity | Ingredients |
---|---|
6 | whole cloves |
1 | onion |
1 | turkey carcass |
12-14 cups | cold water |
2 | carrots, chopped |
2 | stalks celery, chopped |
2 tbsp | fresh lemon juice |
6 | whole peppercorns |
4 | sprigs parsley |
1 | bay leaf |
1 tsp | thyme |
Directions
Don't throw out that turkey carcass! You have the basis of a hearty soup bursting with good taste and calcium.
- Push cloves into onion.
- In large saucepan, place carcass (broken up), enough cold water to cover, onion stuck with cloves, carrots, celery, lemon juice, peppercorns, parsley, bay leaf and thyme.
- Bring to boil. Reduce heat; simmer, uncovered, for 1 1/2 hours. Let cool.
- Set fine sieve over large container. Ladle stock into sieve, leaving behind dregs. Strip any meat from bones; reserve meat for turkey soup. Discard bay leaf, bones and vegetable. Let stock cool; remove any fat congealed on surface.
- Freeze stock in convenient 1-cup or 2-cup amounts.
Source: Bone Vivant! by Jan Main, Macmillan Canada, 1997.