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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled. Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
1 large carrot, chopped |
1 celery stalk with leaves, chopped |
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces |
4 quarts (about) cold water |
4 fresh italian parsley sprigs |
1/2 teaspoon dried thyme |
1/4 teaspoon whole black peppercorns |
1 bay leaf |
Directions:
1. Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
2. Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
3. Bring mixture to boil and skim any foam from the surface.
4. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
5. Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.
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