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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Refrigerate this speedy stock in an airtight container for a week, or freeze for up to three months. Ingredients:
2 teaspoons vegetable oil |
turkey heart, neck, and gizzard from 1 (12-pound) turkey |
1/2 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
8 cups cold water |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1/2 teaspoon dried thyme |
1/4 teaspoon black peppercorns |
3 parsley sprigs |
1 bay leaf |
Directions:
1. Heat oil in a large stockpot over medium-high heat. Add heart, neck, and gizzard; sauté 5 minutes. Add onion, carrot, and celery; sauté 4 minutes. Add water and broth; bring to a boil. Add thyme, peppercorns, parsley, and bay leaf. Reduce heat; simmer 2 hours. Strain through a sieve over a bowl; discard solids. Cool to room temperature. Cover and chill overnight. Skim solidified fat from surface.
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