Saturday, 27 December 2014

Slow Cooker Turkey Broth

Christmas dinner was an 18lb turkey with all the fixings.  That meant there were a lot of turkey bones left to make homemade stock.  There were so many, in fact, that I froze half of them to use later when this batch of stock runs out.  I have a six-quart slow cooker, which yielded three 900mL containers of stock (the same volume as one store bought carton of broth).  This way, I can freeze them in portions required for a pot of soup.  The containers I used are Ziplock 946mL with liquid safe lids (they twist on like a peanut butter lid).  Once your broth is done, the soup recipe is below.

For the broth:

Ingredients

1 turkey carcass, meat removed from bones
2 carrots, peeled
2 celery stalks
4 green onions, sliced into 2 inch pieces
1/2 onion, peeled
2 garlic cloves, peeled
2 bay leaves
1 tsp dried parsley (or fresh)
Handful of fresh thyme
Handful of fresh rosemary
Black peppercorns, to taste
Pinch of sea salt (more can be added when making soup)
12 cups water

Necessary tools

3 liquid safe Tupperware containers
Mesh sieve
Tongs
Ladle

Directions

Place turkey bones in bottom of slow cooker pot.  Chop carrots, celery and leeks in 1 1/2 inch chunks and place in pot.  Add onion and garlic (whole).  Add bay leaves, parsley, thyme, rosemary and peppercorns.  Fill pot with water to 1 inch below the rim (about 12 cups).  Cover and set slow cooker to low for 12-18 hours.

When cook time is complete, use tongs to remove large pieces of bone and vegetables.  Ladle stock through a mesh sieve to strain and pour into containers.  Allow to cool, then freeze.  Thawed stock can remain in fridge for up to three days before use.

Homemade turkey broth is rich in flavour, inexpensive, and low in sodium.

To make soup with your broth in the slow cooker:

Makes 6 servings

Ingredients

4 carrots, peeled and sliced
4 celery stalks, sliced
4 green onions, sliced
1 small onion, sliced
2 garlic cloves, minced
6 cups turkey broth
2 bay leaves
1/2 tsp dried thyme
1/4 tsp onion powder
Dried parsley, to taste
Black pepper, to taste
Sea salt, to taste
3 cups cooked turkey, sliced into bite sized pieces
180g brown rice, cooked according to directions

Directions

Layer all vegetables in slow cooker pot. Add turkey broth, bay leaves, dried herbs and spices. Cook on low for 6 hours. When there is 1 hour remaining on the cooking time, remove bay leaves, add cooked turkey pieces, and stir. Replace lid on slow cooker.

Cook brown rice on stove top according to instructions. Remove the lid from the slow cooker, and add cooked rice. Stir and serve.

Nutrition

Calories 266
Fat 4.4g
Saturated fat 1.3g
Carbohydrates 30.4g
Fibre 2.8g
Sugars 3.8g
Protein 25.6g

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