You’ll love homemade turkey stock. And it will make you feel good to make it because you can use what’s in your refrigerator as well as leftover turkey bones. The secret ingredient here is the yam. Once you taste the combination with the lemon, it will be your secret as well. Makes 4 cups.
- 1 turkey carcass with leftover meat and skin
- 1 clove garlic, whole or crushed
- ½ large onion, cut in thick wedges
- 1 carrot, cut in 1-2" pieces
- 1 stalk celery, including leaves, cut in 1" pieces
- ½ small lemon, deseeded
- ½ small yam, peeled, cut into large chunks (may substitute potato)
- ½ teaspoon each black pepper, thyme, and rosemary
- Water to cover (6-8 cups)
- After removing all usable meat from roasted turkey, break carcass back so that it lays better in the pot with all the bones and skin. Place in deep pot with all other ingredients and pour water to just cover.
- Bring to boil, then simmer covered for 1-2 hours.
- Drain stock and cool in refrigerator until fat congeals on top (overnight is best). Then, skim fat off the top, discard. Stock is ready to use or store.
Per serving: 38 calories, 5 gm protein, 3 gm carbohydrate, 2 gm total fat, 1 gm sat fat, 1 gm mono, 0 mg cholesterol, 0 gm fiber, 40 mg sodium
THE SEASONED COOK This recipe works for any kind of poultry, use it throughout the year for chicken. The secret of this stock is the lemon, which adds freshness, and the potato or yam, which gives the stock extra body. Add in an apple or pear, sprigs of parsley, whatever is in your fridge for more flavor. Store some of the stock in ice trays in the freezer for ready use in sauté dishes. One cube holds about 2 tablespoons.