The guests have left, the turkey is nearly devoured, but you still have the bones and various turkey parts. What to do? Don’t waste this seriously great broth-making opportunity! It makes an incredibly rich, complex broth that blows the socks off store-bought.
Beginnings of Turkey Broth
Pick the bones nearly clean. Put the whole carcass in a big stock pot. If it’s still all one piece, you may want to chop it down to fit.
Cut up 3 carrots, 3 celery, 3 onions, 2 bay leaves, a few tablespoons peppercorn, and a little salt and put it all in the pot. Fill the pot with water, bring to a boil, and then turn down to a simmer and let it simmer for 2.5 to 3 hours, until all the bones are fully detached and look done.
Straining the Broth
Then strain the broth thru a sieve, tossing all the solid parts. Chill the remaining liquid and keep, covered in the fridge to use for cooking. You can also freeze it.
Ingredients
- 3 carrots
- 3 celery
- 3 onions
- 2 bay leaves
- peppercorns
- turkey carcass
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