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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 14 |
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I remember my mother making this homemade stock after every Thanksgiving. It is wonderful adding it to soup and freezes well to use at any time.—Angela Goodman, Kaneohe, Hawaii Ingredients:
1 leftover turkey carcass (from a 12- to 14-pound turkey) |
4 quarts water |
2 medium carrots, sliced |
2 celery ribs, sliced |
1 medium onion, sliced |
3 fresh thyme sprigs |
2 teaspoons minced fresh basil |
1 sprig fresh parsley |
1 bay leaf |
1 garlic clove, minced |
Directions:
1. Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
2. Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface. Broth can be frozen up to 2-3 months. Yield: 3-1/2 quarts.
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