Try this Roasted poultry stock recipe, or contribute your own.
Suggest a better descriptionpreheat over to 400. Divide turkey parts onions, carrots, celery, garlic between 2 rimmed baking sheets.
Drizzle with oil, season with salt and pepper toss to coat
Roast turning once until vegetables are soft and caramelized and stick slightly to pans. 45-50 minutes
Transfer to large pot and thyme, bay leaves, peppercorns, and 16 cups water
Pour 1/4 cup water on each baking sheet. Scrape up any browning and add to pot
Bring to simmer and cook until deep golden brown and reduced to about 12 cups, about 1 1/2 hours. Let cool, cove and chill in containers. Can be made 3 days ahead or freeze up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 32 | ||
Calories from Fat: 23 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.5mg | 0 % | |
Potassium 34.3mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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