Homemade turkey stock-How to log it??

mjrc2

I make my own stock/broth from the roasted carcass. Whatever herbs and spices and a little apple vinegar and water is simmered for a long time then strained and cooled. The fat that rises to the top is discarded before it's used. How do I log this gelatinous goop? It gets used for soup bases and I also use it to cook grains.

bigbandjohn

It is hard because depending what you add and what is removed can vary the final caloric count. My best guestimate would be to take a sampling of multiple turkey stock caloric counts and use an average. It's not perfect, but it should get you in the ballpark.

Doing a quick survey myself, I would say 30-35 calories a cup would be a fair estimate of a basic turkey stock.

deannalfisher

I’d probably just log canned stock - it’ll be in the ballpark

lorrpb

The herbs and vinegar add negligible calories. Length of cooking does not affect calories. Skimming off the fat is a good idea. I found a recipe for homemade stock on Taste of Home that sounds similar to yours and it was 33 per cup.