Poultry Stock
Description
This International soup features Parsley stem, Leaf, Thyme sprig, Turkey, Or chicken necks and backs. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Place parsley stem, bay leaf and thyme sprig on small square of cheesecloth.
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Bring corners together and tie securely with string.
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In a 4-quart stockpot, combine poultry, celery, carrots, onions, leek and bouquet garni.
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Add enough cold water to stockpot to cover ingredients.
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Cook over medium heat, uncovered, and bring slowly to a boil.
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Reduce heat as low as possible and simmer, uncovered, 2 1/2 to 3 hours.
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Add salt.
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Stir well.
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Line large sieve or colander with cheesecloth and strain stock through it into large bowl.
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Let cool; cover and refrigerate until a layer of fat solidifies on top.
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With large spoon, lift or spoon off hardened fat and discard.
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If not using immediately,
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pour stock into tightly covered containers and
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refrigerate up to 3 days, or
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freeze up to 2 months.
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Gail Shermeyer
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 805.8kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 2.1g11%
- Cholesterol 234.9mg79%
- Sodium 97772.6mg4074%
- Total Carbohydrate 38.5g13%
- Dietary Fiber 13.3g54%
- Sugars 5.9g
- Protein 103.7g208%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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