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Turkey Stock
by Chris Leishman

Ingredients

• 1 turkey carcass, from a 12-pound turkey
• 1 large yellow onion, chopped, about 2 cups
• 2 garlic cloves, smashed with the side of a knife, skin left on
• 2 celery stalks, chopped, about 1 cup
• 1 large carrot, peeled and chopped, about 1 cup
• 1 bay leaf
• A small handful of herb stems: parsley, thyme, marjoram or oregano
• 10 cups water
• 1/2 cup white wine
• 1/2 teaspoon salt
• Pinch of pepper
  

Method

Preheat the oven to 350F. Pick all the meat off the carcass and set aside. Discard the skin, fat, and connective tissue and place the bones on a baking sheet. Cook until browned and the fat is rendered, 25 to 30 minutes.

Place the bones in a stockpot, add the remaining ingredients, and bring to a boil. Lower the heat and simmer steadily for an hour, using a wooden spoon to break up the bones, for more flavor and a rich texture. Allow the stock to cool. Strain through a fine mesh colander and refrigerate the stock for several hours. Skim off any additional fat that has come to the surface. The stock will keep in the refrigerator for several days or place in an airtight container and freeze it for up to a month.

Yield: 2 quarts
Per serving: Calories 56; Fat 1.4 g; Saturated fat 0 g; Cholesterol 8.6 mg; Sodium 174 mg; Carbohydrate 5 g; Fiber 1 g; Sugars 1.8 g; Protein 4 g; Vitamin A 216 RE; Vitamin C 4.2 mg; Calcium 25 mg; Iron 0 mg. This recipe is 20% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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