Instead of the usual cheese balls, try this one with chocolate chips. Serve with chocolate wafers or graham crackers.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
Ingredients
- 1 turkey carcass
- 3 onions, coarsely chopped
- 1 pound carrots, coarsely chopped
- 1 bunch celery, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 3 cloves garlic
- 4 cubes chicken bouillon
- 1 tablespoon whole black peppercorns, or to taste
- 3 bay leaves
- water to cover
Instructions
- Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot; pour in enough water to cover. Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
- Strain stock through a cheesecloth and discard solids.
- I keep ends of root veggies and tops of bell peppers to use in meat stock when I make soup from leftover Sunday roast. Leaving the skin on the onion will darken stock and add more taste. I use roasted peppers and whole roasted garlic.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 453 mg |
| Sugars | 5 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe. After about an hour it tasted like vaguely vegetable flavoured hot water. Added a 1/4 cup of SALT. Continued to simmer 2 more hours. better.
I made the stock , adding some salt, but have a question? After the stock cools, it begins to gel (not solid, but does not remain a liquid). Could it be because maybe I didn’t get all of the fat off of the carcass before simmering? Other than that, it had a wonderful taste when I used it to make soup.
I had two Turkey carcasses so I put them in a Nesco roaster and slow cooked for 7 hrs. Perfect recipe. I left skins on onions as suggested. Definitely added a little darkness.
I kept all the ingredients the same but I burned the onions under the broiler before I added them to the pot. I also simmered it for four hours. It made a rich and flavorful bone broth.
I like this recipe for being a good base builder and showing the minimum how you can make a stock. Of course can alter the simmering time and add other flavors and spices, just make its suitable for a wide variety of recipes or you’re going to be stuck with a lot of stock (unless you enjoy drinking it, eww. ?? )
Great stock used in gravy and put it on turkey meatloaf I made some changes to the recipe like not adding turkey carcass it’s not an issue it’s just gotta be mentioned !
I simmered the pot for 2 hours instead of 1 hour. I also added dried tarragon with about 30 minutes left.
I added green onions, leeks, thyme and sage to use them up. I simmered for 3-4 hours. It was very good. Will use again. Thanks!
SImmer for 3/4 hours. A good stock and a base for soup.some people seem to think this is a soup recipe. It is strained when cooked and the stewed veg are thrown out. Fresh vegs are added when making a soup.
I used this recipe as a guide – no green pepper – but that is just it a recipe is here you are start here and have fun with it. I loved it !
Horribly bland. A recipe does not deserve 4-5 stars if the directions say to simmer 1 hour but everyone who succeeds at making it simmers it for 4 hours. I added more like 10 bouillon cubes and 20 cloves of garlic, still bland, This recipe needs SALT!
Made this Christmas Day with the left over turkey carcass. This is a great recipe!
Though this is a good recipe, I cook it for a lot longer…4 hours! I also added a tbsp. of dried parsley and thyme, plus salt and pepper. I don’t use a lot of salt as that can be added in when making soup. Cook slow to keep stock clear.
I used this recipe to make turkey stock for the first time. It came out great — thanks for sharing.
Very good basic stock recipe! I let mine simmer longer than called for and didn’t have celery on hand this time, but otherwise followed ingredients / instructions. As soon as it cools, I’ll be dividing this into some ziplocs and getting this liquid gold in the freezer!