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Homemade turkey stock-How to log it??

mjrc2
mjrc2 Posts: 121 Member
edited November 2024 in Recipes
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.

Replies

  • bigbandjohn
    bigbandjohn Posts: 769 Member
    edited November 2018
    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
    deannalfisher Posts: 5,600 Member
    I’d probably just log canned stock - it’ll be in the ballpark
  • lorrpb
    lorrpb Posts: 11,463 Member
    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.
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