Thanksgiving Stock
Servings 8 cups
Ingredients
- Turkey carcass including bones, wings, neck and any other leftover parts
- Leftover vegetables including onion skins, carrot peels, celery tops, garlic cloves, mushrooms and peppers
- Fresh herbs including parsley stems, thyme, rosemary and sage
- 2 bay leaves
- 10-12 cups water
Instructions
- Break down the turkey carcass so it fits into a large stockpot. Add vegetable scraps and herbs.
- Cover with water, about 1–2 inches above the ingredients. Bring to a gentle boil and immediately reduce to a simmer.
- Simmer 4–6 hours, occasionally skimming off foam or fat from the top.
- Allow to cool and strain the stock through a fine-mesh sieve into a large bowl. Discard solids.
- Cool completely, put into containers and refrigerate for up to 5 days or freeze for up to 3 months.
- This will be a perfect base for soup, replacing vegetable or chicken stock in recipes.
Notes
Avoid using starchy vegetables like potatoes.
