Soup Stock – Turkey

Description

Frozen – $7 / quart

Turkey or pork parts are cooked down for 24 hours in a large pot of water with added Celtic sea salt and a 1/2 cup of MHOF apple cider vinegar. Bones are removed and the meat, fat, skin and cartilage are pureed with the cooled cooking liquid in a VitaMix, then packed in quart plastic containers and frozen. Chicken stock is made from old layers and meat bird feet, turkey stock from whole turkey and pork stock from pig heads, tails and bones.