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Turkey Stock

Turkey Stock is a great way to use up leftovers from your thanksgiving feast.

Don't toss the turkey carcass into the trash; Instead, take it and make a

flavorful stock that you can use to make soups, stews and sauces.

1 Turkey Carcass Cut the turkey carcass into large pieces. Place the
3 Large Onions, peeled and quartered turkey in a stock pot and cover with cold water.
2 large carrots, peeled and chunked Bring to a boil and immediately lower to a simmer.
6 ribs of celery, washed and chunked Use a ladle to skim any foam or pools of fat that

1 head of garlic, halved have risen to the surface. Add the remaining
1 bunch of fresh thyme ingredients and cook for three hours. Continue to
1 bunch of fresh sage skim any pools of fat or foam. Strain stock
3 bay leaves through a sieve into a large container or

1 teaspoon black peppercorn containers. Discard Solids. Let stock cool
1 gallon cold water slightly, then refrigerate. Skim off any fat from
the top of the stock. Use within four days or freeze.