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From Statesboro Market2Go
<p>This homemade stock recipe is great for soup or other savory dishes! Please consider leaving a picture or comment if you decide to try this recipe!</p> <p>Here’s a link to <a href="https://www.yellowbirchhobbyfarm.com/how-to-prepare-turkey-feet-for-use-in-stock/" target="blank">how to prepare turkey feet</a> if you are going to use them for the stock.</p>Source: afamilyfeast.com (modified slightly) (Entered by Ariana Giddens)
Serves: 6 quarts
4 quarts Water
6 pounds Turkey parts such as
2 Chicken feet OR
4 Chicken wings OR
1 Additional turkey wing
1 Clove of garlic (peeled)
1 Onion (peeled and cut in half)
2 or 3 Carrots (peeled and cut into small pieces)
2 Celery ribs (cut into pieces)
1 Leek (cut in half)
2 Parsnips (peeled and cut in half)
1 knob Ginger (unpeeled)
1/2 bunch Parsley
2 Bay leaves
1 1/2 teaspoon Salt
2 Sage leaves
6 whole Black peppercorns
Step by Step Instructions
- Place all of the ingredients in a pot and bring the mixture to a boil.
- Reduce the heat and let the stock boil for 3 hours. Periodically skim out foam from off the top.
- Strain the stock and discard the non meat solids. Remove the skin and bones from the meat.
- Allow the stock to cool, then skim off any fat that floats to the top.
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