How to make your own Turkey Stock

• Gluten free
• Paleo

• Meat

  • 1 Turkey carcass

• Produce

  • 4 Bay leaves
  • 2 Carrot
  • 2 Celery
  • 4 cloves Garlic
  • 1 Herbs you love
  • 1 Onion
  • 2 Shallots

• Baking & Spices

  • 1 Salt and pepper

Found on ashleemarie.com

Description

Ingredients

• Turkey Carcass
• 1 onion, quartered
• 2 celery stalks (or a celery base)
• 2 carrot (or a handful of baby carrots)
• 2 shallots, quartered
• 4-6 cloves garlic, smashed
• 4 bay leaves
• any herbs you love, I like sage, parsley, thyme and rosemary if I have them
• salt and pepper

Directions

• Place the carcass in a large stockpot, break it in half if you need to
• Add everything else and cover it all with water.
• Cook over medium heat and bring it to a boil
• Turn it down to low and simmer for 4-5 hours (or longer), skimming off any foam that settles on top
• Strain the stock and let it sit overnight
• Skim the fat off the top and pour into containers. It will be good in the fridge for a week, or you can freeze for 6 months