Turkey Recipes - Let's Make Turkey Stock - Low-Fat Turkey Stock

Low-Fat Turkey Stock

Turkey Carcass

8 to 10 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; cover with
water. 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 hours.

Remove from heat and strain (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.

You now have the most wonderful low-fat turkey stock to use in making a
delicious turkey soup or to freeze for later use.

How to keep homemade turkey stock from getting couldy:

Skimming the scum that comes to the surface during the first 30 minutes of
simmering and not letting it boil seems to help prevent clouding. The rule
is: Skim early and skim often. Always simmer your stock and do not let it
boil. Not boiling also leads to a richer tasting stock. Furious bubbling
breaks up particles and causes clouding also. Simmer for approximately 3
hours total. I also think that simmering the stock too long contributes to
making it cloudy.

Refrigerate stock overnight or until all the fat raises to the top. Then
remove the fat.

TIP: There is also the old egg white trick (I've never tried it). Add
unbeaten egg whites to the stock and let it simmer slowly, so that the
cloudy particles stick to the egg and you can strain it out.

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