Turkey Stock

Thanksgiving dinner is over. Meat on the bird not served has been sliced off and packed away for leftovers. So what do you do with the turkey carcass? Make turkey stock! It’s easy; all you need is a large stockpot, a little time and a lot of plastic containers.

 Implements

Large stockpot (large enough to cover the turkey carcass)
Kitchen knife
Cutting board
Strainer
Slotted spoon
Plastic containers (see photo below)
One-cup measuring cup

IMG_3437
Save these!

 Ingredients

Turkey carcass
1-2 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks of celery with leaves, cut into thirds (or broccoli stalks)
2 bay leaves
1 head of garlic, cut in half (or 1 tablespoon chopped garlic)
1 tablespoon kosher salt
5 twists of a pepper grinder (or more to taste)

Instructions

Place all ingredients in the large stockpot.
Add 7-8 quarts of water (enough to cover) and bring to a boil.
Simmer uncovered for 4 hours.
Strain the contents and discard the solids (there may be some good meat that falls off the bone, but beware of bones).
Chill stock overnight.
The next day, remove the surface fat.
Place in the plastic containers in 1- and 2-cup portions (most recipes call for 1 or 2 cups; a can 15 oz. can of broth is 2 cups) and freeze.

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