Food recipes
Turkey-Saffron Stock
Turkey-Saffron Stock Ingredients: water, bottled, generic chicken, broilers or fryers, wing, meat and skin, raw pork, fresh, loin, tenderloin, separable lean only, raw water, bottled, generic spices, saffron Direction...
Turkey-Saffron Stock
Ingredients:
water, bottled, generic
chicken, broilers or fryers, wing, meat and skin, raw
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
spices, saffron
Directions:
1.
Combine first 3 ingredients in an 8-quart stockpot.
Bring to a boil over medium-high heat.
Reduce heat to low, and simmer 2 hours and 45 minutes, skimming off and discarding foam as needed.
Strain stock through a fine sieve into a large bowl; discard solids.
Combine 1 tablespoon water and saffron in a small bowl, stirring with a whisk.
Stir saffron mixture into stock.
Cool stock to room temperature; cover and refrigerate 5 hours or overnight.
Skim solidified fat from surface; discard fat.
Ingredients:
water, bottled, generic
chicken, broilers or fryers, wing, meat and skin, raw
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
spices, saffron
Directions:
1.
Combine first 3 ingredients in an 8-quart stockpot.
Bring to a boil over medium-high heat.
Reduce heat to low, and simmer 2 hours and 45 minutes, skimming off and discarding foam as needed.
Strain stock through a fine sieve into a large bowl; discard solids.
Combine 1 tablespoon water and saffron in a small bowl, stirring with a whisk.
Stir saffron mixture into stock.
Cool stock to room temperature; cover and refrigerate 5 hours or overnight.
Skim solidified fat from surface; discard fat.