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Turkey or Chicken Stock | 
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| Contributed by: Dr. Pepper | Added: Sep 22, 2010 at 10:37 AM |
Description:
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)
Category:
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Ingredients:- 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:- Rinse bones and feet thoroughly under cold running water and remove all organ remainders and blood.
- Place bones and feet in large stockpot and cover with cold water.
- Bring SLOWLY to a GENTLE simmer, skimming scum from top continuously.
- Once at a simmer and most scum has been removed, add ice cubes to reduce temperature.
- Once ice has melted, remove as much fat and other scum as possible.
- Add remaining ingredients: onions, carrots, celery, parsley stems, salt and bay leaf.
- Bring slowly to a gentle simmer again, skimming scum from top as best as you can, trying to avoid skimming vegetables out of stock.
- Continue to simmer GENTLY for approximately 1 hour, skimming every few minutes, as needed.
- Remove from heat and let rest for 15 minutes or so.
- Place fine mesh strainer on top of large container that stock will go into.
- Ladle (not pour) stock from pot into fine mesh strainer.
- Do not push stock through strainer or stock will become cloudy.
- Leave cloudy stock with impurities (at bottom of stock pot) in stock pot and discard.
- Let stock cool to room temperature or cool container in ice bath.
- Store in refrigerator for up to 3 days or freeze for up to 3 months.
Blood Type Diet Analysis:
Hint: You can click on the arrows [ ] at top of the table(s) to sort by columns.
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
Meat Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Chicken | 2 |  N | N |  A | A | A | A |  N | N |
Vegetable Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Leek | 1 ,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.
Please Note:
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few 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 all the new features and food lists. Please be patient until the process has been completed.
Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.
Revision History:
- Revised Sep 22, 2010 at 04:45 PM By: Lola
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