Ingredients

The following ingredients have 4 Servings
  • 1 turkey carcass (broken into to pieces so it fits in the stockpot )
  • 2 medium stalks celery (cut into thirds)
  • 1 large carrot (cut into thirds)
  • 1 medium yellow onion (quartered)
  • 2 bay leaves
  • 1 tablespoon whole black or white peppercorns
  • 3 sprigs fresh thyme
  • 2-3 sprigs flat leaf parsley
  • 1 parsnip (cut into thirds (optional) )

Instruction

  • Add turkey bones, uncleaned into a large stock pot. Add cold water, enough to cover bones or a minimum of 2 quarts for every 1 pound of bones.
  • Heat on low to a simmer for 2-3 hours. Refrain from stirring too much and skim any scum off the top periodically. Do not boil.
  • Add vegetables, herbs and spices and continue to simmer for 2-3 hours.
  • Strain through a fine mesh strainer into large heatproof containers. Let cool, then refrigerate.
  • Wait until solid fats (if there is any) solidify and then peel off the top. Freeze or use immediately.
  • If you've tried this recipe, come back and let us know how it was!