Ingredients

The following ingredients have 16 Servings
  • Bones from 1 turkey
  • 2 medium onions (quartered (you can leave the skin on))
  • 2 medium celery stalks (roughly chopped)
  • 2 medium carrots (roughly chopped)
  • 1 head garlic (cut in half (no need to peel the cloves))
  • ½ teaspoon peppercorns
  • Optional: rosemary branch, a few sage leaves, a few sprigs of thyme
  • Sea salt (to taste)

Instruction

  • Remove the meat from the turkey bones then break the bones into chunks that will fit into your pot. 
  • Put the ingredients into a large pot and cover with 2-3 inches of water. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don’t want it to boil as it will make the stock look dirty. It won’t affect the taste but it won’t look as nice and clear. Continue to simmer gently, uncovered, for about 4 hours.
  • Remove from the heat and strain through a colander into a large bowl. Place a fine-mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt.