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Turkey Stock for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

turkey bones (remaining bones from 65 lb. cooked turkey issue)
7 gallon water, hot
3 quart (4 lb) celery, fresh leaves, stalks, large pieces
6 1/2 quart (8 lb) onions, dry, whole or quarters

Place turkey bones and water in steam jacketed kettle or cooking pot. Add vegetables.
Cover and bring to a boil; reduce heat and simmer 2 to 3 hours. Strain. Cool stock as
quickly as possible. (Divide stock in two or more batches, if necessary, to hasten
cooling.) Refrigerate until needed. Before using, remove layer of hardened fat from
surface of stock and reserve for cooking.

NOTE:
1 lb 8 oz Soup and Gravy base, chicken, may be substituted for ingredients above.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.