Pakistani And Indian Recipes Only On DiscoRecipes.com

Low-Fat Turkey Stock Recipe

Turkey Carcass
10 to 12 cups water
1/2 cup carrot slices
1 celery rib, cut into 1-inch pieces
1/2 large onion, cut into chunks
2 cloves garlic
1 small whole dried red pepper, optional

In a large soup pot over medium-high heat, place turkey carcass (take the remains of the turkey after it's been carved and break it into pieces so it will fit in your pot; cover with water by at least an inch. Add carrots, celery, onion, garlic and red pepper (optional). Cover and bring slowly to a boil; reduce heat to low and skim off any scum on surface. Cover and simmer approximately 3 to 4 hours.

Remove from heat and strain To remove smaller particles in the stock, pour the liquid through a fine mesh sieve placed over a large pot. Discard turkey bones, meat, and vegetables. Place stock into shallow containers and refrigerate immediately. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning.

The stock will last for about a week in the fridge. You can freeze the stock and it should maintain taste and quality for about three months. You now have the most wonderful low-fat turkey stock to use in making a delicious turkey soup or to freeze for later use.