Stacey Hawkins, the Queen of Lean and Green Recipes makes The Best Turkey Stock or Chicken Stock. This low-carb recipe is an Optavia Recipe, Optavia 5 and 1 recipe and complies with most low carb diets. Eat great and lose the weight!
Rich Roasted Turkey Stock or Chicken Stock
Category
Sauces and Condiments
Cuisine
American
Servings
12
Prep Time
10 minutes
Cook Time
4 hours 5 minutes
There is NOTHING better than rich, luxe home made turkey or chicken stock. Whatever you may use it for- soups, stews, gravies or quick sauces, the flavor of fresh stock makes a HUGE difference in your cooking. Making chicken stock or turkey stock is super easy to do and can yield flavorful results if you do it right.
Here's my simple approach to getting the maximum flavor AND keeping the leftovers from going to waste.
Happy cooking!
Stacey
Stacey Hawkins
Ingredients
-
1 turkey or chicken carcass, excess meat removed
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1 large onion, ends removed and cut into quarters (no need to peel)
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4 large stalks celery, ends trimmed (ok to leave leaves on) and cut into 3” chunks
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4 large carrots, peeled & trimmed, cut into 1” chunks
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2 T Stacey Hawkins Luscious Lemon Oil
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1 Tablespoon Stacey Hawkins Rosemary Versatility Seasoning
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7 whole peppercorns
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1 Tablespoons Salt (less if on a low sodium diet)
Directions
Preheat oven to 450° F.
Using a large knife, carefully cut the carcass into 4 pieces and place in a large bowl. Add the chopped veggies, sprinkle with Luscious Lemon Oil and a little salt and pepper (or Dash of Desperation Seasoning for even more flavor) and toss to coat. Place on a baking sheet and roast in the oven until everything is a rich, golden color- about 35 minutes.
Add the roasted veggies and bones to a large stock pot. Cover with 12 cups of water. Add Rosemary Versatility, peppercorns and salt. Cover with a lid and bring to a boil over high heat. Reduce heat to medium and let simmer for 4 hours with the lid slightly tilted to let some steam out. Stir occasionally and scrape the “scum” off the top with a spoon.
Remove from heat and strain through a mesh strainer into a clean pot. Put back on high heat and cook until reduced by half.
Use immediately or let cool to room temperature and store in the fridge for up to a week. You can also pour into quart containers and freeze. Great to pour into an ice cube tray and freeze (then store in a large zipper bag) for individual servings or to throw in a pan while cooking veggies. YUM!
Yields about 6 Cups
Chef's Notes & More
Optavia Lean and Green Counts
1/2 C is 1 Condiment
