Homemade Turkey Stock

• Gluten free
• Paleo

• Meat

  • 1 Turkey carcass

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 stalks Celery
  • 1 Onion, medium

• Baking & Spices

  • 4 Allspice berries, whole
  • 10 Peppercorns, whole

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 Water

Found on garlicandzest.com

Description

Directions

• In a large, heavy stock pot or dutch oven heat the olive oil over medium high heat. Add the carrots, celery and onion and saute until vegetables are tender - about 5 minutes. Add the peppercorns, allspice and bay leaves. Add the turkey carcass and cover with water.
• Bring the pot to a boil, turn down the heat to a simmer and cover with the lid so that its slightly askew and steam can escape. Cook at a rapid simmer for 2 hours.
• Place a large strainer over a large bowl. Remove the big pieces of turkey carcass and discard. Pour the stock through the strainer and into the bowl. Discard the solids. Cool the stock to room temperature and store in airtight containers. Can be frozen for 2 months or refrigerated for up to a week.