Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
It happens every Thanksgiving. In a shockingly short amount of time, the beautiful bird you spent hours roasting to perfection is ravaged and picked clean down to the bone. What remains of your holiday centerpiece is nothing more than an unappetizing carcass.
But don’t be so quick to throw that turkey carcass out. Instead of tossing the bones into the trash, toss them into a stockpot. Add celery, onion, water and seasonings and in a few hours you’ll have flavorful turkey stock for the months ahead.
After cooking an entire holiday meal, no one wants to spend more time in the kitchen. Don’t worry; this no-fuss, straightforward recipe takes only minutes to put together. Then, you can step out of the kitchen and let the stock simmer to completion.
Turkey stock can be used in any recipe that calls for chicken stock. Turn your stock into a nourishing post-holiday soup or freeze 1-cup (250 ml) portions to use in a variety of recipes.
Servings: Approximately 8 cups of stock
Time in the Kitchen: 15 minutes, plus 3 hours to simmer the stock
Throw the bones, celery, onion, peppercorns and bay leaves into a stockpot and cover with water. Bring the water to a boil then immediately reduce the heat so the water is at a very gentle simmer. Simmer, uncovered, for three hours. If foam rises to the top, skim it off occasionally.
Strain the solids out and discard. Let the stock cool completely before covering with a lid.
The stock will keep for several days in the refrigerator or for months in the freezer.
*Note that no salt is added to the stock. Wait to add salt until you’re using the stock in a recipe, that way, you can be sure to add the right amount for the specific recipe you’re cooking.
Healthy Sauces, Dressings & Toppings Coming Soon!
As I noted last week, the book is now at the printers! I’m really happy with how it has turned out, and I’m sure you’ll love it. In case you missed the announcement last month, this new cookbook is all about turning ho-hum meals into Primal masterpieces with delicious and nutritious sauces, dressings, marinades, condiments, and other toppings. It includes over 120 easy-to-prepare recipes inspired by traditional and contemporary cuisine from around the world. From the staples (ketchup, mustard, hot sauce, mayonnaise) to the innovative (Blueberry Chutney, Coconut Cilantro Pesto, Avocado Lime Dressing), every recipe will enhance the nutritional value of your meal, using only Primal-approved ingredients. That means no gluten, grains, legumes, added sugar, or unhealthy oils. The recipes we developed for this cookbook have already changed the way I prepare my Primal meals. I can’t wait for it to do the same for you.
If you’re a long-time Mark’s Daily Apple reader, you know that I always do something special for devoted readers when I release a new book. Primal Blueprint Healthy Sauces, Dressings & Toppings drops on December 10th, and this book release will be no different. In fact, it will be bigger than ever…
At the beginning of December, I’ll be offering a bunch of fantastic free gifts to anyone that orders one or more copies (it will make the perfect holiday gift!) during the week leading up to the release date. So stay tuned and be ready to jump on this special offer while it lasts.