Turkey Stock

• Produce

  • 4 Carrots
  • 4 Celery, ribs
  • 3 cloves Garlic
  • 2 Large or 3 medium onions
  • 1 bunch Parsley
  • 1 Red chiles, dried

• Baking & Spices

  • 1 tbsp Peppercorns, black

• Other

  • Carcass from a whole roasted turkey

Found on westoftheloop.com

Description

Ingredients

• Carcass from a whole roasted turkey
• 2 large or 3 medium onions, halved
• 4 carrots, washed and halved
• 4 ribs celery, washed and halved
• 3 cloves garlic, peeled
• 1 bunch parsley
• 1 TB black peppercorns
• 1-2 dried red chiles (optional)

Directions

• Place the turkey carcass, vegetables and herbs in a large, deep stockpot and cover with cold water. Cover and bring to a boil over high heat.
• When the water comes to a boil, remove the cover and turn the heat down to medium.
• Simmer the stock, skimming off any foam and impurities that accumulate, for two hours.
• Strain out the solids and discard. Simmer stock for an additional hour. At this time, taste and adjust seasoning, including, if needed, adding salt.
• Refrigerate or freeze stock until needed.