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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 2 |
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Ingredients:
1 tablespoon(s) butter or oil |
1 chopped onion |
1 chopped carrot |
1 chopped celery rib |
1 cooked turkey carcass, most meat removed, broken or chopped into 3-inch pieces |
3 to 4 quart(s) water |
2 bay leaves |
1/2 teaspoon(s) dried thyme |
1 teaspoon(s) salt |
10 whole peppercorns or 1/2 teaspoon ground black pepper |
Directions:
1. In a large stock pot, heat butter or oil over medium-low to medium heat. Add onion, carrot and celery; cook, stirring, until slightly softened, 5 to 10 minutes.
2. Add carcass pieces and enough water to cover carcass by at least 1 inch.
3. Increase heat and bring to a boil.
4. Skim off any scum that forms on the surface. Then add bay leaves, thyme, salt and pepper. Reduce heat to low and cook at a bare simmer about 3 hours, or until the broth develops flavor. Add salt if needed.
5. Strain through a sieve or fine colander. If using immediately, let stand a few minutes to let fat rise to surface, then skim and discard excess fat. (If not using immediately, let cool to room temperature, then cover and refrigerate. Once chilled, any solidified fat can be removed from the surface.) Use within 3 days or freeze for up to 2 months.
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