Reprinted from The Blood Type Diet Website (

Turkey or Chicken Stock
4 votes

Contributed by: Dr. PepperAdded: Sep 22, 2010 at 10:37 AM


Basic homemade stock, for use in soups, stews, braises or other recipes, or as a standalone, simple broth. Recipe may be used for either turkey or chicken, depending on which is compliant for your type. Makes approximately 1 gallon of stock.

Best Used By Blood Types:
  • Type A (5 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (3 beneficials)
  • Soups and Broths
  • 6 pounds of turkey bones/parts: necks, backs, whole carcasses, feet (no more than approx 1 pound of feet); [variation: chicken bones, necks, backs, feet]
  • 3 cups onion (rough chop) [variation: 2 cups leeks, 1 cup onion]
  • 2 cups carrots (rough chop)
  • 2 cups celery (rough chop)
  • stems from one bunch of flat leaf parsley (optional)
  • 1 Tablespoon sea salt
  • 1 bay leaf
  • 4 quarts cold water
  • ice cubes (enough to cool broth down; up to 8 cups)
How to make it:
  1. Rinse bones and feet thoroughly under cold running water and remove all organ remainders and blood.
  2. Place bones and feet in large stockpot and cover with cold water.
  3. Bring SLOWLY to a GENTLE simmer, skimming scum from top continuously.
  4. Once at a simmer and most scum has been removed, add ice cubes to reduce temperature.
  5. Once ice has melted, remove as much fat and other scum as possible.
  6. Add remaining ingredients: onions, carrots, celery, parsley stems, salt and bay leaf.
  7. Bring slowly to a gentle simmer again, skimming scum from top as best as you can, trying to avoid skimming vegetables out of stock.
  8. Continue to simmer GENTLY for approximately 1 hour, skimming every few minutes, as needed.
  9. Remove from heat and let rest for 15 minutes or so.
  10. Place fine mesh strainer on top of large container that stock will go into.
  11. Ladle (not pour) stock from pot into fine mesh strainer.
  12. Do not push stock through strainer or stock will become cloudy.
  13. Leave cloudy stock with impurities (at bottom of stock pot) in stock pot and discard.
  14. Let stock cool to room temperature or cool container in ice bath.
  15. Store in refrigerator for up to 3 days or freeze for up to 3 months.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Celery/ Celery Juice2 ,3 B N B B N N N N
Turkey2 N B B B N N N N
Carrot2 ,3 B N N N B B N B
Parsley2 B N B B B B B B
Sea Salt2 N N N N N N N N

BTD Variations and Substitutions Analysis:

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Chicken2 N N A A A A N N

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Leek1 ,2 B B N N N N A A

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients with a high glycemic index.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 22, 2010 at 04:45 PM By: Lola