Use it Up Turkey Stock
Don't toss those turkey bones! Or those herb stems, carrot peels or onions bits. Sweep it all into a pot and make this versatile stock. It’s a wonderfully satisfying way to make something tasty out of ingredients that might otherwise be mistaken as worthless scraps.
Ingredient
- 4 lb roast turkey carcass, cut in 4- to 6-inch pieces
- 4 quarts water
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 10 sprigs fresh parsley
- 3 stems thyme
- 1 teaspoon whole peppercorns
Direction
- In 8-quart or larger Dutch oven or stockpot, place turkey carcass. Cover with water; heat to boiling over high heat. Skim foam from top of mixture; reduce heat to medium-low. Simmer uncovered 6 hours.
- Stir in remaining ingredients. Cook 2 hours longer. Remove from heat; cool 30 minutes. Strain stock, and discard solids. Cover and refrigerate stock until completely cool, at least 8 hours and up to 24 hours. Remove fat from top of stock, and discard.
- Refrigerate and use within 2 days, or portion stock into freezer-safe containers and freeze up to 6 months.
