(This makes a broth that is sooooo much better than anything you can buy in a can or a cube. It's worth the little trouble involved. Remember, "Waste not, want not.")
Yield: about 2 quarts
1 roast turkey carcass, turkey bits, bones, & skin
Water to cover all
1 onion, cut up
1 bay leaf
2-3 carrots, cut up
2 ribs celery, cut up
2 tsp. salt, or to taste
Pepper
In a very large pot (or electric roaster), combine all ingredients and bring to a boil. Reduce heat. Cover and simmer 2 hours. Strain.
Note: 1) For a richer stock, decrease water or boil down to desired strength.
2) Chicken stock may be made by substituting 1 large or 2 small chicken carcasses for the turkey carcass.
3) I usually refrigerate this overnight, then remove the hardened fat from the top the next morning. Makes for a flavorful but less fatty broth.
courtesy of:
