The day after a big turkey dinner (or chicken dinner for that matter) my hubby and I always like to make homemade turkey stock. It's fairly easy to make, and is a great way to use up leftovers. The night of the feast we carve the bird, putting aside the turkey carcass for the next day. You can use the turkey stock right away and make homemade turkey soup, or you can refrigerate or freeze it for later.
- 1 turkey carcass
- 1 large onion, chopped
- 1/2 tsp each rosemary, sage, and thyme
- 1-2 bay leaves
- Salt & pepper to taste
-1-2 cloves of chopped garlic
Break up the carcass with meat scissors, meat mallet, or cleaver so that it fits into a large stockpot, then add enough cold, filtered water to cover the carcass by about 2 inches.
Add remaining ingredients and bring to a boil over high heat. Once the water is boiling, reduce heat to low, simmering for at least 4-6 hours (the longer you are able to simmer it, the better the flavour of the stock will be.
When the stock is to your liking, place a mesh strainer or colander into a large bowl, and strain the mixture. Allow mixture to cool, then refrigerate or freeze.