Turkey Carcass Stock – Budget Low Carb Cooking Base

Cost of Recipe: $8.56
Cost per cup: $0.72

Recipe By: Susie T. Gibbs
Serves: 12-16     Serving Size:  1 cup     Yield: 12-16 cups
Preparation Time: 5 Minutes
Simmering Time: 2-24 Hours
Start to Finish Time: 2-24 Hours

This slowly simmered stock is your go to broth to add to low carb Thanksgiving dressing and turkey gravy.

Ingredients

• 1 turkey carcass
• 2 turkey wings or any available leftover turkey parts and bones
• 4 cloves garlic
• 4 ounces onion – about 1/2 large
• 2 ounces carrots – about 1/2 large
• 2 stalks celery
• 2 bay leaf
• 10 peppercorns
• 1 teaspoon kosher salt
• 1/4 cup sauterne wine
• 6-8 quarts water
• 1/4 cup apple cider vinegar, custom

 

1. Place all ingredients into a large stock pot. Bring to boil and reduce to simmer. Cover and allow to simmer over low heat for at least 2 hours, or in a crock pot on low. Simmer overnight.
2. Once turkey is done and tender, remove carcass, wings, and any leftover bones and parts. Allow meat to cool until you can work with them. Pick the meat off the bones. Cover and reserve meat to go back into the soup when ready. Discard the bones and skin. (Note: Stock should never boil once you bring it up to temperature then reduce heat to a simmer. It should slowly steep with a few, slow bubbles – that’s called simmering – until a concentrated flavor is achieved. Keeping the pot covered with a lid will help to reduce evaporation. You can make this in a crockpot turned to low for up to 24 hours. You may need to double-check water level after a few hours and add more hot water.)
3. When stock is finished cooking, cool until you can work with it. Strain stock and discard solids. Reserve liquid for use in many dishes. Freeze in 1 cup portions for quick use as a low carb base! (Note: For an extra clean and clear stock, beat 2 eggs whites with a fork and pour into strained, simmering stock. Stir gently with a large spoon and allow egg whites to cook. When whites are done, restrain stock through a fine mesh strainer fitted with 2 layers of kitchen grade cheese cloth. Discard cheese cloth and enjoy a very beautiful clear stock. I never bother with this step when cooking for family and friends. I would only take these steps for a very pure broth application.)

 

Per Serving: 26 Calories; 1g Fat (29.6% calories from fat); 4g Protein; .17g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1043mg Sodium; .17g Net Carbs

Serving Suggestions: Use for the base in soups, stews, gravies, and add to casseroles and low carb dressing.

 

Susie T’s Notes: Ratings – 4 of Four Forks
Make this stock right after Thanksgiving dinner! Simply throw the turkey carcass and any leftover wings, necks, giblets, and legs into the pot with the veggies and spices, then let it simmer, covered, for hours! The longer the better. The apple cider vinegar helps leach the vitamins and minerals out of the bones.

You might need to add a bit of water if too much evaporation occurs during cooking, but that’s about it! It takes 5 minutes to throw it in a pot and let it cook. This Turkey Carcass Stock works great as a base to make Low Carb Hearty Turkey Curry Soup.