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Poultry Stock

Poultry Stock recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 805.8
Dietary: Gluten-free
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
  • 1 fresh Parsley stem
  • 1 bay Leaf
  • 1 fresh Thyme sprig
  • 3 lbs Turkey
  • Or chicken necks and backs
  • 2 celery Stalks
  • 2 carrots Peeled
  • 2 small Yellow onions
  • Root ends trimmed
  • Peel intact
  • Leek
  • Including green tops
  • Washed and sliced
  • Salt -- to taste
Directions
  1. 1
    Place parsley stem, bay leaf and thyme sprig on small square of cheesecloth.
  2. 2
    Bring corners together and tie securely with string.
  3. 3
    In a 4-quart stockpot, combine poultry, celery, carrots, onions, leek and bouquet garni.
  4. 4
    Add enough cold water to stockpot to cover ingredients.
  5. 5
    Cook over medium heat, uncovered, and bring slowly to a boil.
  6. 6
    Reduce heat as low as possible and simmer, uncovered, 2 1/2 to 3 hours.
  7. 7
    Add salt.
  8. 8
    Stir well.
  9. 9
    Line large sieve or colander with cheesecloth and strain stock through it into large bowl.
  10. 10
    Let cool; cover and refrigerate until a layer of fat solidifies on top.
  11. 11
    With large spoon, lift or spoon off hardened fat and discard.
  12. 12
    If not using immediately,
  13. 13
    pour stock into tightly covered containers and
  14. 14
    refrigerate up to 3 days, or
  15. 15
    freeze up to 2 months.
  16. 16
    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.

Keywords: backs, boiling, chicken, cut, ends, green, halves, including, intact, international, leaf, leek, necks, onions, parsley, peel, peeled, poultry, root, salt
Read it online: https://www.chefs-mate.com/recipe/poultry-stock/