Low Fat Weight Loss Tips

Recipe for Low Fat Turkey Stock

Perfect for after holiday meals where turkey is involved, and you want to make the best of what’s left of the turkey for some low fat cooking later, such as with poaching foods! Can be covered and refrigerated for up to 3 days or frozen up to 2 months. Always bring to a boil before using.
Recipe makes about 8 cups and contains 2 grams of fat and 46 calories per cup.

1. Cut carcass into pieces with cleaver or large knife. Place in large kettle or stock pot. Add water, carrot, celery, onion, garlic, parsley, bay leaf, basil and thyme. Bring to boiling. Lower heat and simmer partially covered for 3 to 4 hours, skimming and discarding any foam from surface.

2. Carefully strain through colander lined with double thick dampened cheesecloth. Discard solids. Cool stock in separate smaller bowls. Cover and refrigerate overnight.

3. Skim fat and discard. Transfer stock to large saucepan. Bring to boiling. Pour in refrigerator or freezer safe containers and let cool before refrigerating or freezing.